The courgette was homegrown by a friend. And I still have 1 1/2 to cook soon.
The Chef had a very special way to prep the eggs before they went into the pan. He add double creamto the bowl and beat in two eggs until he had a smooth liquid. Then te seasoned them with salt and pepper. Just before the eggs went into a medium hit pan with some butter, he dropped the third egg in. He used a forkjust to vreak up the yolk and stirred the white a bit around. That way you get a more interesting kind of fluffy egg.
Recipe:
1 green courgette
Balsamic vinegar
White balsamic vinegar
Olive oil
SALT and a pinch of sugar
Pepper
Parmigiano Regiano
Butter
Panko breadcrumbs
1 shallot
4 stalks of parsley
250 g Chanerelle mushrooms
3 eggs
30 ml double cream
Wash the courgette and slice 2mm discs on a mandoline. Put them in a overlapping circle on your serving plate. Season with salt and pepper. Dress with balsamic vinegar and olive oil and grate some Parmesan on top. Set adside to marinate.
Clean the mushrooms. Wash them if they are really sandy.
Chop a shallot and the parsley and put butter and oil in a medium pan. Add onion and herb and fry it off,
Toss in the mushrooms and crank uo the heat. Cook them until they are ready. Pour into a colander over a bowl to catch the liquid for the dressing later. Season.
Mix it with oil and white balsamic.
Prep the egg and scramble it in the same pan you cooked the mushrooms in. Just wipe it out before.
In a small pan in heated butter fry the panko crispy.
Take the plate with the courgette and set 1/3 of the egg in the middle. Next some chanterelles, Parmesan, dressing, eggs mushrooms, Parmesan, dressing and encore.
Finish with more Parmesan and crispy Panko.
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