Poached eggs printemps

Poached eggs printemps

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
125g button or cup mushrooms, sliced
60g butter
1 small lettuce, shredded
4 eggs
80g peas, cooked
freshly ground black pepper
60g gruyere cheese, grated
salt

Method

  1. Fry mushrooms lightly in butter. Add lettuce, cover and cook gently until soft. Meanwhile, poach eggs. Add peas to mushroom mixture, season with salt and pepper and turn into a shallow flameproof dish. Trim eggs neatly.
  2. Use a spoon to make 4 hollows in the bed of vegetables and place a poached egg in each. Season lightly, cover with grated cheese and place under a preheated grill until cheese is golden and bubbly. Serve at once.
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