Eggs with mushrooms are a delicious side dish, perfect to serve on special occasions. The eggs are cooked in a pan and then accompanied by fresh porcini mushrooms, chopped parsley and a sprinkling of pepper. The dish is enriched by the flavor of butter and the fresh touch of lemon juice. Tasty and simple to prepare, this side dish will win over all your guests.
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Detach the caps from the stems
Clean them, wash them and dry them
Season with salt and pepper, brush with oil and grill over moderate heat for 15 minutes or a little longer
Work and soften about 80 g of butter with a little chopped parsley, salt and a few drops of lemon juice
Cook the eggs by immersing them in boiling water for 4-5 minutes
Shell them, place an egg in the hollow of each mushroom cap, add a little parsley butter which, in contact with the heat of the eggs, melts and pleasantly flavors everything
Arrange them on the hot serving platter and serve immediately
Frying Pan
Bowl
Citrus Juicer
Italia
| Energy (kcal) | 68 |
| Carbohydrates (g) | 0.88 |
| of which sugars (g) | 0.75 |
| Fat (g) | 3.7 |
| of which saturates (g) | 1.28 |
| Protein (g) | 7.09 |
| Fibre (g) | 1.56 |
| Salt (g) | 0.08 |
