Subtotal
    You added to cart
     
    SUBTOTAL
    GO TO CART

    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!

     

     

    Suggestions for this evening's meal: let these recipes inspire you!

    MAGAZINE 2H
    Coffee Chocolate Cones

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 20m
    Fillet of beef flavoured with coffee

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 15m
    Espresso Martini

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 1H
    Seafood Salad on a Cream of Buffalo Mozzarella

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 40m
    Coffee Cheesecake with Honey Jelly

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 10H
    Tuna salad

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 15m
    Pumpkin and Robiola Risotto with Sausage Skewers in Coffee

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 15m
    Roast pork fillet with crispy bacon and coffee-avocado cream

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 10H
    Kamut® Khorasan wheat bread with coffee

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 15m
    Coffee Granita with ricotta cream

    DIFFICULTY
    PREPARE IT NOW