Dippy eggs

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It’s time to share our favorite brunch recipe with all of you. We’ve had a different version of this at Lawrence in Mtl. and it was love at first bite. Here it goes;

 

What you will need (for two people):

1957728_589778144456748_2071563719685066305_oTwo cups of cut celeriac                                                                                          One cup of cut leeks                                                                                                      One cup of sliced mushrooms (here we used baby Portobello but  you can substitute with Shitake,  Pleurote etc.)                                                4 eggs                                                                                                                                      1/3 cup of cooking cream                                                                                      Shaved Parmesan                                                                                                        Salt and pepper

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Start off by sweating the leeks in a bit of butter and olive oil. Add the mushrooms and celeriac and cook until dry on medium heat.

10649112_589778197790076_3161271353467755327_oAdd the cream and reduce until the cream is almost all evaporated. Season well and take off the heat. Separate the four eggs but keep the yolks in the half shells to help keep the yolk intact.

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Gently fold the whites into your hot celeriac mixture to slowly start cooking the egg. Don’t worry if it’s a bit runny as it will finish baking in the oven.  For small cavities with a spoon and gently deposit two yolks per dish. Top with shaved Parmesan and bake at 300 degrees Celsius for about 10-12 minutes. Leave in longer if you prefer a hard yolk.

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Serve with your favorite toast and enjoy!