Description
Simple elegance on a plate. Sautéed girolles, a fried egg, and fresh herbs create a quick, flavorful side dish.
Ingredients
Scale
- A knob of butter or a glug of olive oil
- 2 large handfuls fresh cleaned girolle mushrooms
- 1 clove garlic
- A squeeze of lemon juice
- A handful of chopped flat-leaf parsley
- 1 Burford Brown egg
- Salt and pepper
Instructions
- Add butter or olive oil to a small frying pan and heat.
- Add cleaned girolles and seasoning; sauté for 5 minutes until glossy and fragrant.
- Add chopped garlic and sauté for a few more minutes.
- Make a small hollow in the center of the mushrooms; crack in an egg, season with pepper and sea salt.
- Cover and cook until the egg white is firm but the yolk is runny.
- Squeeze lemon juice over the mushrooms and sprinkle with parsley.
- Serve immediately with crusty bread (optional).
Notes
- For deeper mushroom flavor, sauté the girolles over medium-low heat for a longer period, allowing them to release their moisture.
- If Burford Brown eggs are unavailable, any free-range egg will work; adjust cooking time as needed for different egg sizes.
- Store leftover mushrooms (without the egg) in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 10
- Fiber: 2
- Protein: 10
- Cholesterol: 200