Pan-fried ceps with egg yolk

Pan-fried ceps with egg yolk

Pintxo

By
From
Basque
Serves
4
Photographer
Laura Edwards

You would never think this mix would work, but it is just incredible. Finding good mushrooms is very important, but using a proper fresh, high-quality egg is the key in this combination. I always make this recipe when I get my first British ceps, but you could use other mild mushrooms if you can’t get hold of ceps.

Ingredients

Quantity Ingredient
olive oil
200g fresh ceps, cleaned and finely sliced
sea salt
freshly ground black pepper
4 super-fresh free-range egg yolks
finely chopped parsley, to serve

Method

  1. In a large frying pan, heat a good layer of oil over a medium heat. When it is hot, add the mushrooms and fry for a couple of minutes, then turn over and do the same again. Season with plenty of salt and black pepper.
  2. Divide the mushrooms among four warmed plates, add an egg yolk to the centre of each, and scatter with parsley. Once served, immediately mix all together and eat!
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again