Coddled Eggs with Wild Mushrooms and Edam

• 4 fresh organic eggs, at room temperature
• 120 g fresh or rehydrated morel mushrooms, cut in half from top to bottom, washed and drained.
• 1 teaspoon shallots, finely chopped
• 1 tablespoon chives, finely chopped
• 1 teaspoon sun flower oil
• 12 shavings edam cheese or extra aged mimolette (a French cheese)
• Fine sea salt
• Freshly ground pepper

Set aside 4 nice looking small mushrooms. Sauté the rest with the sunflower oil for a few minutes over medium heat. When finished cooking, add the shallot and season with salt and pepper.

Divide the mushrooms up among the cups, together with 1 tablespoon chopped chives. Top each with an egg, at room temperature. Cover the cups with the lids. Steam for 15 minutes in basket no. 3.

Remove the cups from the VitaCuisine to stop the cooking process and remove the covers. Top each cup with a morel and cheese shavings. Finish off with a sprinkling of fine sea salt, some freshly ground pepper and a few chives. Serve immediately.