Buttery Porcini Fried Eggs (2)

These eggs are perfect for breakfast but also work well for lunch or supper, served with a green salad and bread to mop up the juices. The recipe is from ” Mezcla” by Ixta Belfrage.

Buttery Porcini Fried Eggs (2)
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Buttery Porcini Fried Eggs (2)
Print Recipe
  1. Cover the porcini with boiling water and leave to soak for 20 minutes. Drain the porcini ( reserving their soaking liquid if you like). Rinse well and pat dry.
  2. Put the butter, oil, garlic , herbs, black pepper and fine salt into a medium non stick frying pan on a medium heat. Once the butter has melted, add the porcini and fry for 2 minutes, stirring often.
  3. Crack the eggs into the pan, lower the heat and cover with a lid. Cook for 2 1/2 to 4 minutes, until the whites are set but the yolks are still runny.
  4. Sprinkle the eggs with a bit of salt. Top with some finely grated lemon zest, a good squeeze of lemon juice and some grated parmesan. Finish with some parsley sprigs and chilli flakes( if using). Serve from the pan.
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