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Eggs Confit a la Mushrooms
A family-style French eggs confit with carrots and mushrooms, finished with white wine and thyme, served over potato gratin.
Ingredients
Instructions
Crack and whisk the eggs, season them, then saute over medium-high heat until just set, about 7 minutes.
Add the carrots and mushrooms, cooking until softened, about 4 minutes.
Stir in the white wine and thyme for 2 minutes.
Prepare the potato gratin separately according to package directions.
Let everything simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the potato gratin, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
