Butternut Egg & Shiitake Cream

In a pan, lightly brown the mushrooms on both sides in 2 tbsp of olive oil.
Pour in the cream and bring to a boil. Cook for 5 minutes, turn off the heat, and let infuse for 15-30 minutes.
Season. Keep warm.

Peel and cut the squash into large cubes. Sauté for a few moments in a little oil, add the broth, cover, and cook for about twenty minutes until the squash can be effortlessly pierced with a knife. Add more liquid during cooking if necessary. Season with salt and pepper.

Drain, reserving the liquid. Blend finely into a purée, adding just enough liquid to achieve a smooth and creamy consistency. Keep warm.

Cut the top off the eggs with an egg topper. Empty the whites (keeping the yolk in the shell with the help of a finger).
Place the eggshells in a barely simmering water bath (not boiling – you should only see a few small bubbles at the bottom of the pan).

Cook for a few minutes until a white collar forms around the yolk (in fact, the cooked egg white residue).

Assemble the eggs: place a 1cm layer of purée on the egg yolk, then 1/2 tbsp of cream accompanied by a piece of mushroom.

Finish with a few drops of Fruité Noir olive oil, fleur de sel, and pepper.