Eggs in a glass on mushrooms in herb butter

Ingredients for 1 servings:

• 6 m.-large mushrooms
• 1 tbsp onion(s), diced
• 1 piece(s) herb butter
• 2 eggs
• some salt and pepper
• some parsley
• 2 cloves garlic, black

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 17 minutes

with the special black garlic

Bring a pot of water to a boil and set aside two eggs. In the meantime, clean and slice the mushrooms. Add a knob of herb butter to a pan, add the diced onions, sauté briefly and stir in the mushrooms. Simmer for about five minutes, stirring occasionally. Add the eggs to the boiling water to make soft-boiled eggs. I always boil them for five minutes; this is when I get perfect eggs. Then refresh them briefly. Chop some parsley and thinly slice the black garlic. Don’t worry, it doesn’t taste of garlic at all and you can’t smell it either. Season the mushrooms with a little salt and pepper and place them in a glass bowl. Peel the eggs and place them on top of the mushrooms. Sprinkle with parsley and the garlic slices. Serve with baguette, bread, or rolls.