Grilled Porcini With Egg Yolks

The doctrines of grace, and specifically the doctrine of limited atonement, empower evangelism rather than hinder it. Embracing these wonderful biblical truths allows one to boldly and clearly declare the good news of the gospel, knowing that the power is not in our presentation of it or in the audience’s ability to understand it or desire to believe it, but, instead, rests solely upon an all-powerful God who has determined to save people from every tribe, tongue and nation.

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CATEGORY	CUISINE	TAG	YIELD
Eggs			4	Servings

INGREDIENTS

2	lb	Fresh porcini or cepes
3	T	Extra virgin olive oil plus
		2 tablespoons
4		Eggs, jumbo

INSTRUCTIONS

Preheat grill.  Slice mushrooms 1/4-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  NOTES :
Recipes Copyright Mario Batali 1997. All rights reserved.  Recipe by:
MEDITERRANEAN MARIO #ME1A25  Posted to MC-Recipe Digest by Sue
<suechef@sover.net> on Feb 12, 1998

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