grilled porcini with egg yolks
- Categories
- Molto
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Fresh porcini or cepes |
| 3 tablespoons | Extra virgin olive oil plus |
| 2 | Tablespoons |
| 4 | Eggs, jumbo |
Preheat grill.
Slice mushrooms ¼-inch thick and drizzle with oil and salt and pepper. Place mushrooms on grill and cook until tender and juicy, about 2 minutes per side. Meanwhile, heat remaining oil in a non-stick 12-inch pan until just smoking. Crack eggs, eareful to maintain unbroken yolds, into pan and cook eggs until whites have set. Remove pan from heat and allow to rest 3 minutes. Remove mushrooms to serving plater. Cut away whites of eggs and gingerly place egg yolks on top of mushrooms and serve immediately.
Yield: 4 as tapas
MEDITERRANEAN MARIO SHOW #ME1A25
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