Name: Asparagus, Wild Mushroom, Pecorino and Baked Eggs
Yield: Serves 4
Ingredients: 4 eggs; 4 tablespoons double cream; Salt and freshly ground black pepper; 75 g (3 oz) pecorino cheese, grated; 75 g (3 oz) trompette de la mort mushrooms (or other wild mushrooms), cut into large dice; 4 large, floury potatoes; 2 tablespoons olive oil; 6 medium asparagus spears; 50 g (2 oz) unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Ingredients

4 large, floury potatoes
50 g (2 oz) unsalted butter

Method

Bake the potatoes until tender, then cut a lid off each one. Carefully scoop out the flesh into a bowl and mash lightly with the butter.

Blanch the asparagus in boiling water for 3 minutes, then drain well and chop. Heat the olive oil in a pan, add the asparagus and mushrooms and sauté over a medium heat for 2-3 minutes. Add to the potatoes and season

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Asparagus, Wild Mushroom, Pecorino and Baked Eggs

Ingredients

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