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Title: Grilled Porcini With Egg Yolks
Yield: 4 Servings

Ingredients

      2 lb Fresh porcini or cepes
      5 tb Extra-virgin olive oil;
           -divided
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      4    Eggs, jumbo

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
rest3 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.

Recipe Source:
MEDITERRANEAN MARIO with Mario Batali
From the TV FOOD NETWORK - (Show # ME-1A25 broadcast
01-29-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

02-05-1998

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Contributor: Mario Batali

Preparation Time: 0:00

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