Monet’s Creamy Eggs with wild Mushrooms

Monet's Creamy Eggs with wild Mushrooms

Monet liked his eggs scrambled with wild mushrooms, such as morels, chanterelles or oyster mushrooms

From the book Monet’s Palate Cookbook by Aileen Bordman & Derek Fell, adapted by Dr Wendy Joyce – Art Historian and Chef.

Serves 2

  • 2 slices ciabatta
  • 6 eggs
  • 5 T unsalted butter cubed, plus some for mushrooms
  • 1 ½ T chives minced
  • 1 C oyster & brown button mushrooms
  • 1 t crushed garlic
  • 1 T fresh parsley
  • Salt and pepper


  1. Cut the bread slices into cubes to make croutons, drizzle with olive oil and a little salt.  Bake in 175°C oven until golden and crunchy.  Divide the croutons between two warmed plates.
  2. Sautée the mushrooms in some unsalted butter with garlic and parsley for about 10 minutes until brown.
  3. Bring the water to a boil in a bain-marie.
  4. Break the eggs into a bowl, and carefully remove the threads of the whites without mixing the eggs too much.
  5. Add the salt and beat lightly as for an omelette.  The mixture must not foam.
  6. Melt butter in the bain-marie, then pour the eggs in, and beat well for 2 minutes.
  7. Add pepper and continue beating until the mixture begins to thicken.
  8. Add the cubes of butter, beating constantly after each addition.
  9. When the eggs are on the point of setting, add chives and mushrooms.
  10. As soon as the mixture becomes grainy, remove the saucepan from the heat and pour the contents over the croutons on the plates.


French Salad Vinaigrette

  • 1 shallot
  • 2 T red or white wine vinegar
  • 2 t Dijon mustard
  • 4 – 6 T olive oil
  • ¼ fine sea salt
  • Freshly ground black pepper


  1.  Mince the shallot, and mix in a bowl with vinegar and salt to pickle for a few minutes.
  2. Add Dijon mustard and mix until smooth.  Lastly add olive oil.


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