Mushrooms with eggs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | grams | Mushrooms |
| 1 | tablespoon | Tarragon vinegar |
| 2 | Eggs | |
| Salt and pepper | ||
Directions
Mushrooms taste deliciously fresh cooked in this way - steamed in a pan with a little tarragon vinegar, refreshingly sharp. The blandness of the egg is a perfect match for them. This simple supper dish is very quick and easy, yet distinctly different.
Trim the mushrooms, removing the ends of the stalks. Wash them and pat dry. Cut each mushroom into fine slices and put them into a well-greased frying-pan. Sprinkle with the vinegar and season with salt and pepper. Cover, and cook over a gentle heat for about 10 minutes, shaking the pan from time to time.
Drop two eggs into the pan before all the water produced by the mushrooms has evaporated. Leave to cook, uncovered, for a further 3-5 minutes, depending on individual taste.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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