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: Bacon, thick-sliced, dark-smoked (3 rashers); Parmesan cheese, grated (¾ cup); Anchovy fillets (8); Italian tomato paste (6-ounce can); Crystal salt, freshly ground black pepper, red Cayenne pepper, chives, garlic (2 cloves), tarragon, paprika; Lemon juice; Butter (4 Tb); Yellow onion (1 medium); Breadcrumbs (about ¼ cup); Italian peeled tomatoes (1-lb. can); Parsley, minced (2 Tb); Eggs (5 large); Olive oil (about 2 Tb); Large mushrooms, with nicely rounded and deep caps (4)

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.)