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Eggs, mushrooms and coffee

Eggs, mushrooms and coffee

An alchemist’s dish

Perfect for brunch or a light dinner, with mushrooms grown on coffee grounds. A shining example of how coffee can be transformed after use, giving life to something that wasn’t there before.


Mince the shallot and cut all the mushrooms into pieces.
Add the minced shallot to a pan with butter and sauté. Add the sliced mushroom. Cook for 6-7 minutes.
Once finished cooking, pour the coffee into the pan.
In another pan, sauté the spinach in butter, adding salt and pepper to taste.
Prepare the mollet eggs: cook them for 4 minutes in a small pan of boiling water, then peel them under trickling water so as not to break the whites. Add a pinch of coarse salt and vinegar (red or white) in the water to make peeling the eggs easier.

Make the cream

Melt the butter, add the button mushrooms, sauté for 5 minutes. Add milk, salt and pepper and reduce everything for 6-7 minutes at low heat. If necessary, add a bit of water.
Once the mushrooms have absorbed the milk and they’re cooked, mix together using a hand blender, making a smooth cream.



Pour the button mushroom cream over the bottom of the plate.
Place some spinach over the cream and make a small well for the egg.
Arrange the mushrooms around the well and season with pepper and a drizzle of olive oil.
Gently add the egg. The meal is served!

For 4 servings

  • 4 espressos
  • 300g (10.5oz) honey fungus
  • 300g (10.5oz) button mushrooms
  • 300g (10.5oz) chanterelle mushrooms
  • 2 shallots
  • 1600g (56.4oz) spinach leaves
  • 4 eggs
  • 200g (7oz) butter
  • salt and pepper
  • 400 g (14oz) button mushrooms
  • 80g (2.8oz) butter
  • 400ml (13.5fl oz) milk
  • salt and pepper
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