Grilled Porcini With Egg Yolks
- 2 pounds fresh porcini or cepes
- 5 tablespoons extra-virgin olive oil divided
- Salt to taste
- Freshly-ground black pepper to taste
- 4 jumbo eggs
Slice mushrooms 1/4-inch thick and drizzle with 3 tablespoons of the oil and sprinkle with salt and pepper. Place mushrooms on grill and cook until tender and juicy, about 2 minutes per side.
Meanwhile, heat remaining 2 tablespoons oil in a non-stick 12-inch pan until just smoking. Crack eggs, careful to maintain unbroken yolks, 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.
This recipe yields 4 servings as tapas.