Aromatic Eggs Stuffed into Mushrooms

Name: Aromatic Eggs Stuffed into Mushrooms (Les Oeufs aux Champignons Farcis)
Prep time: 1 h
Total time: 1 h
Yield: For 4 people
Cuisine: French
Ingredients: Large mushrooms, with nicely rounded and deep caps (4); Parmesan cheese, grated (¾ cup); Lemon juice; Anchovy fillets (8); Italian tomato paste (6-ounce can); Parsley, minced (2 Tb); Italian peeled tomatoes (1-lb. can); Crystal salt, freshly ground black pepper, red Cayenne pepper, chives, garlic (2 cloves), tarragon, paprika; Crystal salt, freshly ground black pepper, red Cayenne pepper, chives, garlic (2 cloves), tarragon, paprika; Crystal salt, freshly ground black pepper, red Cayenne pepper, chives, garlic (2 cloves), tarragon, paprika; Crystal salt, freshly ground black pepper, red Cayenne pepper, chives, garlic (2 cloves), tarragon, paprika; Crystal salt, freshly ground black pepper, red Cayenne pepper, chives, garlic (2 cloves), tarragon, paprika; Butter (4 Tb); Crystal salt, freshly ground black pepper, red Cayenne pepper, chives, garlic (2 cloves), tarragon, paprika; Crystal salt, freshly ground black pepper, red Cayenne pepper, chives, garlic (2 cloves), tarragon, paprika; Yellow onion (1 medium); Olive oil (about 2 Tb); Eggs (5 large); Breadcrumbs (about ¼ cup); Bacon, thick-sliced, dark-smoked (3 rashers)

Les Oeufs aux Champignons Farcis

Preparation info

For
4
people

Difficulty
Medium
Ready in
1 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

When large mushrooms with reasonably rounded and fairly deep caps are available, they can be used as “boats” in which to bake eggs with bits of smoky bacon, anchovy butter and aromatic herbs, for breakfast, as dinner table hors d’oeuvres, or as a main luncheon or supper dish. The preparation is simple and extremely quick. (See menu and wine suggestions.)

Ingredients

Europe
France
Dinner
Supper
Starter
Lunch
Mediterranean
Breakfast

Ingredients

Method