Eggs With Mushroom
|Chanterelle mushrooms||1⁄2 Pound|
|Chopped parsley||1 Tablespoon|
Clean the chanterelle mushrooms carefully but don't peel them; chop finely together with the shallots, and cook in oil in a fireproof dish with an asbestos mat under.
Add salt, pepper, let it all get really hot, then cover the dish so that the mushrooms can stew in their own juice.
Then remove the lid, reduce the liquid by rapid boiling, add the parsley and mix well.
Break the eggs on top of the mixture, spacing them neatly; season and sprinkle a little chopped parsley round the yolks.
Heat the whole for a few seconds over a direct heat with an asbestos mat under the dish; then put in a hot oven for the egg whites to set.
Chanterelles may be obtained in tins in some big stores and foreign delicatessen shops (see note on Where to Get).
This recipe could also be tried with ordinary mushrooms.