Soft-boiled eggs with mushrooms are a delicious side dish, perfect for serving on special occasions. The eggs are cooked in a pan and then accompanied by fresh porcini mushrooms, chopped parsley, and a sprinkle 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 the diners.
Detach the caps from the stems
Clean them, wash them, and dry them
Season them with salt and pepper, drizzle with oil, and grill over moderate heat for 15 minutes or a little more
Work and soften about 80 g of butter with a bit of 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 bit of parsley butter which melts with the heat of the eggs, pleasantly flavoring everything
Place them on a warm serving dish and serve immediately
Pan
Bowl
Citrus Juicer
Italia
| Energy (kcal) | 64 |
| Carbohydrates (g) | 0.93 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 3.37 |
| of which Saturates (g) | 1.16 |
| Protein (g) | 6.73 |
| Fiber (g) | 1.67 |
| Sale (g) | 0.08 |
