Soft-Boiled Eggs Gratin with Cancoillotte, Comté, and Jura Wine

Ingredients

• 400 g waxy potatoes
• 180 g plain cancoillotte
• 80 g aged Comté
• 12 cl Bethany Jura white wine
• 250 g fresh cremini mushrooms
• 2 pieces free-range eggs
• 1 piece shallot
• 1 clove fresh garlic
• 20 g unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 0.25 bunches fresh flat-leaf parsley
• to taste black peppercorns
• to taste fine salt

Method

1. Preheat the oven on a gentle broil or very high heat. Cook the potatoes in a pot of salted water until tender but still holding their shape well, then drain them.
2. Meanwhile, cook the eggs in simmering water for a runny yolk, then cool them rapidly, peel them carefully, and set aside.
3. Heat a large skillet with the olive oil and some of the butter. Add the mushrooms and let them brown without stirring too much at first to concentrate their flavor.
4. Add the shallot and garlic to the mushrooms. Season lightly with salt and pepper, then let cook until everything smells of the forest floor and brown butter.
5. Deglaze with the Bethany Jura white wine. Let reduce until you have a short, glossy, and fragrant base, then stir in the mustard off the heat.
6. Add the cancoillotte to the skillet and mix gently to get a coating sauce. If it thickens too much, loosen it with a splash of hot water.
7. Cut the potatoes into thick rounds or rustic chunks, then arrange them in a small gratin dish. Spoon the mushrooms in the cancoillotte sauce over the top.
8. Halve the soft-boiled eggs and place them on the gratin. Cover with the Comté, then place in the oven just long enough to melt and lightly brown the cheese without overcooking the yolks.
9. Finish with the flat-leaf parsley, a twist of black pepper, and serve immediately, with a small glass of the same Jura wine if desired.

Nutrition

Per serving

Energy

758.7 kcal

Protein

36.65 g

Carbohydrate

45.61 g

Fat

44.88 g

Fibre

6.83 g

Calcium

440.69 mg

Iron

2.34 mg

Magnesium

38.71 mg