Subtotal
    lavazza-ricette-uovofunghicaffe-header-m

    Eggs, mushrooms and coffee

    DIFFICULTIES
    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 A Modo Mio Compostabile Ricco espressos 300 g honey fungi 300 g mushrooms 300 g chanterelles 2 shallots 1600 g spinach leaves 4 eggs 200 g butter salt and pepper
    FOR THE CREAM
    • 400 g mushrooms 80 g butter 400 ml milk salt and pepper
    Preparation

    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.

    Preparing the cream

    Melt the butter in a frying pan, 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 a 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!

    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
    Cook It right

    Cook it right

    FIND OUT MORE
    MAGAZINE 15m
    Espresso Martini

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

    DIFFICULTIES
    PREPARE IT NOW
    MAGAZINE 1H 20m
    Plumcake with barley

    DIFFICULTIES
    PREPARE IT NOW
    MAGAZINE 3H
    Tagliatelle with coffee

    DIFFICULTIES
    PREPARE IT NOW
    MAGAZINE 5H 10m
    Coffee Sorbet

    DIFFICULTIES
    PREPARE IT NOW
    MAGAZINE 1H 15m
    Gluten-free coffee cake

    DIFFICULTIES
    PREPARE IT NOW
    MAGAZINE 1H 10m
    Coffee Cappuccino

    DIFFICULTIES
    PREPARE IT NOW
    MAGAZINE 1H 50m
    Coffee puffs with yuzu filling

    DIFFICULTIES
    PREPARE IT NOW
    MAGAZINE 10d
    Coffee liqueur

    DIFFICULTIES
    PREPARE IT NOW