by Fred Berkmiller of l’escargot blanc and l’escargot bleu, Edinburgh
You can adapt this recipe however you like. I use duck eggs, as I feel they have the richest and fullest flavour to complement the mushrooms. Ceps are my favourite mushroom for this dish but you can substitute them for girolles or any other mushrooms that you can source locally. However, you can also use hens or even quails eggs if you fancy. If you’re struggling to find the cep mushrooms or eggs, try visiting a nearby farm shop or markets to meet your local suppliers. They will be able to give you tips on how to cook the ingredients perfectly and you know you’ll be buying the very freshest produce. Also, if you’re not used to foraging mushrooms, it’s safest to buy them from the experts.
This is a super simple recipe that is perfect for a quick midweek dinner or even for brunch at the weekend. It’s easy to scale it up or down depending on how many guests you have, or how hungry you are!
For more information visit: www.lescargotblanc.co.uk
Serves 4
INGREDIENTS
500g freshly picked cep mushrooms
Oil, for frying
Knob of butter, for frying
1 onion or shallot, peeled and diced very finely
2 cloves of garlic, crushed
4 eggs of your choice
Salt and pepper to season
2 tbsp parsley, finely chopped
To serve:
Fresh bread
Salted butter
A bottle of your favourite wine
METHOD
1 Trim the mushrooms using a vegetable knife and get rid
of any imperfections. Brush away any leaves or dirt and
cut them into large, chunky pieces.
2 Heat a frying pan and add in the oil and a knob of butter. Sweat the onion until it turns translucent, without browning. Add in the mushrooms and stir continuously - be gentle to ensure you don’t break up the mushrooms. Continue to stir and cook for around 5 minutes to allow the mushrooms to soften. Season to taste with salt and pepper. Add in the garlic and lower the heat to stop the garlic from burning and turning bitter.
3 Gently break in the eggs one at a time and cook for a further
5 minutes for runny eggs. Cook for a little longer if you prefer the yolk to be cooked through.
4 Sprinkle over the parsley and serve immediately in the pan with fresh bread, butter and a delicious bottle of wine. Bon appetite!
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