John Myers
Porcini Mushrooms with Egg for Dinner
The perfect porcini mushrooms with egg for dinner recipe with a picture and simple step-by-step instructions.
- 500 g Boletus
- 3 kl. Discs Pork back bacon
- 20 g Branded butter
- 1 Onion
- 3 Free range eggs
- Black pepper from the mill
- Salt
- Parsley crispy fresh
- Clean the mushrooms and cut them into thick slices; Finely dice the back bacon and onion and stick half of the diced onion with a little salt and pepper under the beaten eggs; finely chop the parsley.
- In a large pan, fry the bacon cubes with a pinch of butter and add the mushrooms with the remaining onion cubes. Season with a little pepper and salt and fry, turning several times, until the mushrooms start to brown.
- Pour in the eggs and let them set, using a wooden spoon to keep pushing the egg from the edge of the pan towards the center, until everything is nice and fluffy and juicy – the egg should not become too firm. Sprinkle with the freshly chopped parsley and serve in the pan.
- Place the egg and porcini mushrooms on a buttered slice of fresh farmer’s bread and enjoy. Good Appetite!!
- By the way, stone mushrooms with egg also taste good for lunch … of course!
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