Mushrooms with Eggs

Ingredients

• i pound of fresh mushrooms
• sufficient white broth to cover
• adding some butter, onion, herbs, and seasoning
• four or more poached eggs
• Add salt and pepper

Method

1. 1

   Peel and slice mushrooms, cook until tender in white broth with butter, onion, herbs, and seasoning.

2. 2

   Press through a sieve onto a plate and carefully lay poached eggs on top.

3. 3

   Season with salt and pepper and serve.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 47. The excerpt below is the record exactly as published.

MUSHROOMS WITH EOGS. (A Hungarian recipe.) This is excellent. Peel and slice i pound of fresh mushrooms. Cook them until tender — remember that mushrooms, like liver and kidney, must not be cooked too long or they will be tough — in sufficient white broth to cover, adding some butter, onion, herbs, and seasoning. Press this through a sieve on an earthen plate, lay on it, very carefully, four or more poached eggs. Add salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.