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Add a photoServings: 4
Ingredients
- 2 lb Fresh porcini or possibly cepes
- 5 Tbsp. Extra-virgin extra virgin olive oil divided Salt to taste Freshly-grnd black pepper to taste
- 4 x Large eggs, jumbo
Directions
- Preheat grill.
- Slice mushrooms 1/4-inch thick and drizzle with 3 Tbsp. of the oil and sprinkle with salt and pepper. Place mushrooms on grill and cook till tender and juicy, about 2 min per side.
- Meanwhile, heat remaining 2 Tbsp. oil in a non-stick 12-inch pan till just smoking. Crack Large eggs, careful to maintain unbroken yolks, into pan and cook Large eggs till whites have set. Remove pan from heat and allow to rest 3 min. Remove mushrooms to serving plater. Cut away whites of Large eggs and gingerly place egg yolks on top of mushrooms and serve immediately.
- This recipe yields 4 servings as tapas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 193 | 88% |
| Total Fat 21.77g | 27% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 69mg | 3% |
| Potassium 66mg | 2% |
| Total Carbs 0.38g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.38g | 0% |
| Protein 6.2g | 10% |
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