Eggs mushroom pins
Instructions
Disconnect the chapels from the stems.
Clean, wash them, dry them.
Season with salt and pepper, oil and grigliatele ungetele to moderate flame for 15 minutes or so.
Worked and about 80 g of softened butter with a bit of chopped parsley, salt and a few drops of lemon juice.
Cook the eggs by flooding in water to a boil for 4-5 minutes.
Peel, laid an egg in the recess of each mushroom Chapel, add some parsley butter which, upon contact with the heat, melts seasoning nicely.
Arrange on warm serving dish, serve immediately.
