Eggs, potatoes and spring mushrooms, a recipe made by Carlos Arguiñano and a cheap seasonal dish that is delicious!
Ingredients (4 people) for the recipe for eggs, potatoes and spring mushrooms:
- 500 g. Spring or St. George mushrooms
- 4 eggs
- 3 potatoes
- 1 spring onion
- 2 cloves garlic
- extra virgin olive oil
Preparation of the recipe for eggs, potatoes and spring mushrooms:
This recipe is made with simple and inexpensive ingredients. In this case, spring mushrooms or St. George’s mushrooms are used, but this dish can be made with other seasonal mushrooms.
Step 1: Chop the potatoes and onions
Peel the potatoes and cut them into thin slices. Peel and chop the onion.
Step 2: Stew the potatoes and onions
Heat butter in a pan, add the potatoes and onions, season and fry until golden brown. Squeeze the butter well and set it aside. Divide the potatoes into 4 oven-safe containers.
Step 3: Stew the garlic with the mushrooms
Peel and finely chop the garlic cloves. Chop the mushrooms by hand. Heat a little oil in a pan. Add the garlic clove and mushrooms. Season and stew briefly. Drain well and spread on the potatoes with onions. Sprinkle with chopped parsley.
Step 4: Add the eggs and bake
Crack 1 egg in each pan, season and bake at 200 ° C until the eggs are firm (approximately 4-6 minutes). Put some of the preserved oil in a pan and add a few sprigs of parsley. Fry the branches briefly and decorate the containers.
Today we have prepared the dish with mushrooms from St. George (Calocybe Gambosa), but it is not important to do it with them. I recommend that you use the most common in your area.
Eggs, potatoes and mushrooms, a very nutritious dish.
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Now is your time.
David from 55000 Recipes