Butternut Egg & Shiitake Cream


Fruité Noir

• 6 organic and/or free-range eggs
• 1/2 butternut squash
• 150ml / 5 fl oz vegetable stock
• 200ml / 6.8 fl oz whipping cream (35% fat)
• 35g / 1.25oz dried shiitake mushrooms
• Castelas Fruité Noir Olive Oil

Utensils: an egg topper!

Fry the mushrooms on both sides in 2 tsp of olive oil, until slightly golden.
Add the cream and bring to the boil. Cook for 5 minutes, turn off the heat, and leave to infuse for 15-30 minutes.
Season. Reserve and keep warm.

Peel the squash and dice it coarsely. Fry for a few moments in a little oil, add the stock, cover, and cook for a shade under 20 minutes until the squash can be skewered easily with a knife. Add a little water if needed. Season with salt and pepper.
Sieve the squash and keep the juice. Blitz the squash into a fine puree, adding just enough juice to make a creamy consistency. Reserve and keep warm.

Top the eggs with a topper. Remove the white (keeping the yolk in the shell with your finger).
Place the egg shells in a tray/pan of barely simmering water (not boiling - there should just be a few small bubbles at the bottom of the tray). Cook for a few minutes, until a white collar forms around the yolk (in fact, this is the residue of the white, now cooked).

Prepare the eggs: place a 1cm layer of puree on the yolk, then 1/2 tbs of cream, and add a piece of mushroom.
Finish with a few drops of Fruité Noir olive oil, fleur de sel, and pepper.


A recipe by one of our bloggers, Greg, who creates delicious and inventive dishes using our olive oils.
His blog (in French):