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Title: Grilled Porcini With Egg Yolks
Yield: 4 Servings

Ingredients

      2 lb fresh porcini or cepes
      3 tb extra virgin olive oil plus
           -2 table; spoons
      4    eggs; jumbo

Instructions

Preheat grill.

Slice mushrooms 1/4-inch thick and drizzle with oil and salt and pepper.
Place mushrooms on grill and cook until tender and juicy, about 2 minutes
per side. Meanwhile, heat remaining oil in a non-stick 12-inch pan until
just smoking. Crack eggs, eareful to maintain unbroken yolds, 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.

Yield: 4 as tapas

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A25

Posted to MC-Recipe Digest by Sue on Feb 12, 1998

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