-
1
In a medium saucepan of boiling water, blanch the parsley leaves until tender but still bright green, about 3 minutes.
-
2
Drain well.
-
3
Transfer the parsley to a food processor and puree.
-
4
Scrape the puree into a bowl.
-
5
Clean out the food processor.
-
6
Add the white mushrooms to the food processor and pulse to mince.
-
7
In a large nonstick skillet, heat the oil.
-
8
Add the minced mushrooms, season with salt and pepper and cook over high heat until the liquid has evaporated, about 5 minutes.
-
9
Add the water and stir to scrape up any browned bits.
-
10
Add the cream, cover and simmer over low heat for 10 minutes.
-
11
Strain the mushroom cream through a fine strainer into a small saucepan, pressing on the solids.
-
12
Simmer the cream over moderately high heat until reduced to 1/3 cup, about 2 minutes.
-
13
Season with salt.
-
14
In a large skillet, melt the butter.
-
15
Add the shallot and cook over moderately high heat until softened, 2 minutes.
-
16
Add the chanterelles, season with salt and pepper and cook over moderate heat, stirring occasionally, until browned, 10 minutes.
-
17
Set a round rack in a large, wide pot.
-
18
Add enough water to reach just under the rack without touching it.
-
19
Cover the pot and bring the water to a boil.
-
20
Butter four 1 1/4-cup heatproof porcelain bowls, about 4 1/2 inches wide at the top tapering down to 2 inches wide at the bottom.
-
21
Alternatively, use ramekins.
-
22
Spoon the parsley puree into the bowls.
-
23
Crack 1 egg into one of the porcelain bowls; season with salt and pepper.
-
24
Repeat with the remaining eggs.
-
25
Cover each bowl with plastic wrap.
-
26
Carefully set on the rack in the pot, cover and steam over low heat until the whites are firm and the yolks are runny, about 12 minutes.
-
27
Discard the plastic wrap.
-
28
Reheat the mushroom cream and chanterelles.
-
29
Spoon the cream over the eggs, top with the chanterelles and serve.
