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.
Ingredients
- 30 g dried porcini
- 30 g unsalted butter
- 3 tbsps olive oil
- 2 large cloves garlic very finely chopped
- 1 tbsp fresh parsley finely chopped, plus a few sprigs to serve
- 1 tbsp fresh chives finely chopped
- 10 twists black pepper
- 1/4 tsp Fine salt
- 4 large eggs
- 1 lemon
- freshly grated parmesan to serve
- chipotle chilli flakes to serve optional
Servings:
Instructions
- 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.
- 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.
- 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.
- 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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