Grilled porcini with egg yolks

Yield: 4 servings

Measure Ingredient
2 pounds Fresh porcini or cepes
3 tablespoons Extra virgin olive oil plus
2 \N Tablespoons
4 \N 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


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