Soft-boiled egg
Œuf mollet
Brasserie Bofinger · Paris
Soft-boiled egg accompanied by a mushroom fricassée and Pinot Gris cream.
Nutrition
≈ 300 kcalper portion of about 200 g
- Protein17%
- Fat71%
- Carbohydrates12%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A soft-cooked egg with a liquid yolk, served alongside sautéed mushrooms in a wine-based cream sauce.
- Cuisine
- French
Typical ingredients
- egg
- mushrooms
- pinot gris wine
- cream
- butter
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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Soft-boiled egg: where else to eat it Back to the menu of Brasserie Bofinger