Shirred egg in parmesan with portabella mushrooms and fresh asparagus on corn waffle recipe

Shirred Egg in Parmesan with Portabella Mushrooms and Fresh Asparagus on Corn Waffle recipe

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Recipe intro

This recipe for shirred egg in parmesan with portabella mushrooms and fresh asparagus on a corn waffle is a delightful combination of flavors and textures. The dish features a perfectly baked egg nestled in a bed of melted parmesan cheese, accompanied by saut�ed portabella mushrooms and tender asparagus spears. The corn waffle adds a touch of sweetness and crunch to the dish, making it a satisfying and delicious meal.

Keywords: shirred egg, parmesan, portabella mushrooms, asparagus, corn waffle.

shirred egg in parmesan with portabella mushrooms and fresh asparagus on corn waffle recipe details

Shirred egg in parmesan with portabella mushrooms and fresh asparagus on corn waffle recipe, recipe Rating: 4.8
Number of votes:165

Ingredients

1 cup medium heavy cream

6 Tablespoons Parmesan cheese, freshly grated

1 teaspoon dried tarragon

1/2 teaspoon salt

1/4 teaspoon white pepper

Red pepper flakes to taste

4 or 5 medium Portabella mushrooms

3 Tablespoons olive oil

Seasoned salt

Dried basil

2 Tablespoons sherry

Instructions:

Serve over Corn Waffles.

Eggs: Spray 6 oven-proof ramekins with vegetable oil (Pam). Combine cream, tarragon, salt, white pepper, and red pepper flakes. Break an egg in each, sprinkle a Tablespoon of cheese over each egg and then equally divide cream mixture among the six egg cups. Sprinkle with Paprika. Place cups in 1-inch water bath and bake at 350 degrees in pre-heated oven for approximately 15 minutes or until egg is set (cream should still be consistency of sauce.) Serve immediately.

Portabella Mushrooms: Clean and thickly slice mushrooms. Saute in olive oil for about 2 minutes on each side. Sprinkle with seasoned salt and dried basil. Splash pan with sherry to deglaze and set aside.

To assemble: Place 1/4 waffle on heated plate with egg and sauce on top. Sprinkle with generous crisp, crumbled bacon and snipped fresh parsley and dill. Garnish with pre-cooked asparagus and mushrooms.