Subtotal

    Eggs, mushrooms and coffee

    DIFFICULTY
    2H

    Perfect for brunch or a light dinner with “mushrooms” obtained from coffee grounds. An example of how coffee can be transformed after its use, giving life to something new.
    Ingredients
    FOR THE EGGS
    • 4 Lavazza Classico Single Serve
    • 11 oz honey fungi
    • 11 oz mushrooms
    • 11 oz chanterelles
    • 2 shallots
    • 56 oz spinach leaves
    • 4 eggs
    • 7.1 oz butter
    • salt and pepper
    FOR THE CREAM
    • 14 oz mushrooms
    • 2.8 oz butter
    • 14 fl oz milk
    • salt and pepper
    Preparation

    Method

    Chop the shallot and cut all the mushrooms into pieces.

    Put the chopped shallot in a frying pan with butter and start to sauté. Next, add the chopped mushroom mixture. Cook for 6/7 minutes.

    After cooking, pour the coffee into the pan.

    In another pan, sauté the spinach with the butter, adding salt and pepper to taste.

    Prepare the boiled eggs: cook for 4 minutes in boiling water and then peel gently under cold running water. Make sure not to break the egg white. Add a pinch of coarse salt and a drop of vinegar (either white or red) to the water: this will make it easier to peel the eggs.

     

    For the cream

    Put the butter in to melt, add the mushrooms, sauté for 5 minutes. Add milk, salt and pepper and reduce it on a low heat for 6/7 minutes. If necessary, add some water.

    When the milk has been completely absorbed by the mushrooms and the mushrooms are ready, blend the mixture with the hand blender. The result will be a velvety cream.

     

     

    Presentation

    Pour the mushroom cream on the bottom of the plate.

    Lay some spinach on the cream and create a well in which to place the egg.

    Arrange the mushrooms around the well and season with pepper and a drizzle of olive oil.

    Place the egg on top. The dish is ready to be served!

     

     

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