2 pounds fresh porcini or cepes
5 tablespoons extra-virgin olive oil
Salt
Freshly-ground black pepper
4 jumbo eggs
Directions: one line for each direction. When saved the lines will be numbered.
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.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 246
Calories from Fat 85.5%
Total Fat
23g
Cholesterol
280mg
Sodium
82mg
Carbohydrate
1g
Dietary Fiber
0g
Protein
8g
Exchanges: 1 Lean Meat
Rating: ()
Added On: April 15, 2008
* MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A25) - from the TV FOOD NETWORK
