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Grilled Porcini With Egg Yolks


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  • 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


Servings 4


Step 1

Preheat grill.

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.

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