Eggs at boscaiola
Instructions
Peel the potatoes, wash and cook in salted water, then cut into slices.
Clean the mushrooms and cut them into slices and cook in browned butter with garlic (which then shall clear away) for about 20 minutes, bathing them with little broth if dried out too.
Sprinkle the pretzels and pepateli.
Generously butter a pyrex and cover the bottom with the potato slices, sprinkle with half the cheese and finish with the layer of mushrooms.
Four light recesses formed, sprinkle with the remaining cheese and in each recess break an egg trying not to break the yolk.
Season with salt and pepper and pour the cream.
Put the pyrex in hot oven (200 degrees) for about 10 minutes, until eggs are curdled.
Serve in the same container.
Ingredients and dosing for 4 persons
- 500 g of non-starchy potatoes
- 500 g of fresh mushrooms (porcini or other)
- 60 g of butter or margarine
- == 1 clove garlic Crushed
- 60 g of grated parmesan cheese
- 4 eggs
- 20 cl of cream
- Salt
- Pepper