Mushroom croutons with egg

Ingredients for 4 servings:

• 250 g mushrooms, fresh
• 1 tbsp stock paste (meat paste) or 1 stock cube
• 1 tbsp olive oil
• 1 bunch of parsley
• 4 slices of toast (rye)
• 4 eggs
• butter
• Salt
• wine vinegar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Mushroom crostini

Clean and wash the mushrooms, carefully dry them, and thinly slice them. Place them in a nonstick pan over high heat until they have lost all their moisture. Add the oil, the meat paste or the crushed stock cube, and the very finely chopped parsley. Cover the pan and simmer over low heat for about 15 minutes. Add a little water if necessary. Then puree the mushrooms with a hand blender. Toast the slices of bread, spread them with the mushroom cream, and place them in an ovenproof dish. Grease the dish with a little butter beforehand. Crack the eggs and separate them. Place the egg yolks in four cups, then beat the egg whites with a pinch of salt and a few drops of vinegar until stiff peaks form. Pile the beaten egg whites on top of the croutons. Make a well in the center and carefully drop one egg yolk into each one, adding a little salt. Place in the preheated oven for just 5 minutes (until the egg whites are lightly browned) and serve immediately in the dish. A very decorative and light appetizer.