Recipe - Grilled Porcini And Batavian Lettuce With

2 pound Fresh porcini or cepes
3 tablespoon Extra virgin olive oil plus
2 tablespoons
4 Eggs; jumbo

Preheat grill.

Slice mushrooms 1/4inch thick and drizzle with oil and salt and pepper.
Place mushrooms on grill and cook until tender and juicy, about 2 minutes
per side. Meanwhile, heat remaining oil in a nonstick 12inch pan until
just smoking. Crack eggs, eareful to maintain unbroken yolds, into pan and
cook eggs until whites have set. Remove pan from heat and allow to rest 3
minutes. Remove mushrooms to serving plater. Cut away whites of eggs and
gingerly place egg yolks on top of mushrooms and serve immediately.

Yield: 4 as tapas

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A25

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998