Grilled Porcini With Egg Yolks

Grilled Porcini With Egg Yolks
Grilled Porcini With Egg Yolks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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