| 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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