Soft boiled eggs with mushrooms are a delicious side dish, perfect for 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 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 them over medium heat for 15 minutes or a little more
Work and soften about 80 g of butter with some 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 butter with parsley that melts with the heat of the eggs, flavoring everything pleasantly
Arrange them on a warm serving plate and serve immediately
Pan
Bowl
Juicer
Italy
| 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 |
| Fiber (g) | 1.56 |
| Sale (g) | 0.08 |
