Grilled Porcini With Egg Yolks

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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