1 teaspoon lemon juice, strained 4 eggs salt and pepper
4 large porcini , olive oil, for brushing 80 g/3 oz butter
1 tablespoon chopped fresh flat-leaf parsley


1.Preheat the grill to medium. Remove the mushroom stems, season the caps with salt and pepper, brush with olive oil and grill for about 15 minutes.
2.Cream the butter in a bowl and beat in the parsley, lemon juice and salt to taste.
3. Cook the eggs in boiling water for 4-5 minutes, then remove from the pan,refresr1 under cold water and shell.
4.Place an egg in t:w hollow of each mushroom cap and add a i:r:t'. parsley butter. Arrange on a warm serving dis;~ and serve immediately.

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