Grilled Porcini With Egg Yolks

Recipe Ingredients

2 lbs	908g / 32oz	Fresh porcini or cepes
5 tablespoons	75ml	Extra-virgin olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Jumbo eggs

Recipe Instructions

Preheat grill.

Slice mushrooms 1/4-inch thick and drizzle with 3 tablespoons of the oil and sprinkle with salt and pepper. Place mushrooms on grill and cook until tender and juicy, about 2 minutes per side.

Meanwhile, heat remaining 2 tablespoons oil in a non-stick 12-inch pan until just smoking. Crack eggs, careful to maintain unbroken yolks, into pan and cook eggs until whites have set. Remove pan from heat and allow to rest 3 minutes.

Remove mushrooms to serving plater. Cut away whites of eggs and gingerly place egg yolks on top of mushrooms and serve immediately.

This recipe yields 4 servings as tapas.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A25) - from the TV FOOD NETWORK

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