Soft Boiled Eggs with Pan Fried Mushrooms

By Mirella

Ingredients

• 3 cups assorted mushrooms
• 4 tablespoons extra-virgin olive oil
• Sea salt to taste
• 2 medium shallots, minced
• 2 cloves garlic, minced
• 2 tablespoons
• chopped fresh parsley
• 6 large eggs
• 1 cup baby kale leaves
• 1 tablespoon chopped fresh chives
• Sea salt and coarsely ground pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Use a brush or moist paper towels to clean mushrooms. Quarter and slice mushrooms.
Heat 2 tablespoons of the oil in a large, heavy frying pan or sauté pan over medium-high heat. Add mushrooms and salt. Cook mushrooms until they soften and release their liquid, 4 to 5 minutes.

When almost all the liquid has evaporated, lower heat to medium, add shallots and garlic, and cook, stirring to blend ingredients, until the mushrooms are golden and the shallots and garlic fragrant.
When mushrooms have cooled, stir in parsley.
Prick egg shells and lower eggs into a pot of boiling water. Immediately reduce heat to medium and cook eggs for 7 minutes plus about 45 seconds.
Have ready a large bowl of cold water. Use a slotted spoon to transfer eggs to the water, leaving them there only until they are cool enough to handle, about 2 minutes.
Arrange mushrooms on serving plates or a platter and scatter kale leaves over them. Peel eggs as quickly as possible and place on mushrooms either whole or carefully cut in half.
Drizzle with the remaining 2 tablespoons oil.

Sprinkle with chives, salt and pepper.