Graham Kerr

56 Eggs in Spiced Mushroom Sauce

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Eggs 4 4 4
Tomato purée 6 tbsp. 3 fl. oz. 85 milliliters
Dry white wine 6 tbsp. 3 fl. oz. 85 milliliters
Parsley stalks ½ tbsp. ½ tbsp. 5 grams
Rice 1 cup 6 oz. 170 grams
Butter ½ tbsp ½ tbsp 10 grams
Garlic clove ½ ½ ½
Mushrooms, sliced 1 cup 2 oz. 60 grams
Parsley To garnish To garnish To garnish

Method

Method of Preparation

Boil eggs for 6 minutes—place in cold water and gently remove shells—measure purée and wine-chop parsley stalks and parsley separately—boil rice as per basic method.

Method of Cookery

  1. Make up sauce: Melt butter, add crushed garlic then tomato purée and wine. Boil to reduce to half volume to sauce consistency. Add parsley stalks.
  2. Shallow fry mushrooms in a little butter—turn into the sauce.
  3. Place boiled rice on a plate and mold into a nest. Place shelled eggs in sauce and heat through.
  4. Pour eggs and sauce into rice nest.
  5. Dust with parsley and serve.

Serving

A perfect dish for a cold winter round-the-fire supper.

© 1966 Graham Kerr. All rights reserved.