• 500g chanterelles
• 80g white chocolate
• 50g hazelnut praline
• 2tbs hazelnut oil
• 4 large eggs
• Salted butter
• 1 lemon
Rinse the chanterelles (try to avoid using a lot of water) and split lengthwise using your fingers.
Bake the white chocolate on parchment paper at 150°C for eight to 12 minutes. Cool completely and chop.
Mix hazelnut praline and hazelnut oil with a spoon until smooth.
Fry the eggs in salted butter. Breaking them into a cutting ring or using a small portion pan will make them evenly round.
Cook the chanterelles in a dry pan. Once they have taken a little heat, add the world’s smallest pat of butter along with hazelnut praline, then remove from the heat immediately. Add salt and grated lemon peel followed by the chopped baked white chocolate.
Place each fried egg in the middle of a plate and surround the yolk with the chanterelles so that they completely cover the white of the egg.