Egg Mollet with Mushroom Crostini

  • Food
  • Friday, 23 May 2014

This recipe originally appeared in print with the story "A good boiled egg".




4 free-range eggs 200g mushrooms, chopped 25g butter 25g shallots, finely chopped 1 clove garlic, chopped 1 tbsp chopped tarragon salt and pepper to taste 4 thick slices sourdough or country bread, toasted


Soft-boil the eggs for 6 minutes following the basic recipe. Carefully remove the shell.

To cook mushroom Melt butter over low heat in a skillet. Add shallots and garlic, and cook until soft, about 5 minutes. Add mushrooms and cook until water dries up. Add tarragon and season to taste.

To serve Spread mushroom on the toast and top with a soft-boiled egg. Sprinkle over some salt and freshly grated pepper.

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