CookEat Recipe
Mushroom-Stuffed Eggs on Mashed Potatoes
Hard-boiled egg halves filled with yolk, cooked mushrooms, butter, bread and Parmesan, warmed over smooth mashed potatoes.
Method
Steps
Step 1
Gather the ingredients: 6 eggs; 30 g butter for the filling, divided into 10 g and 20 g; 20 g soft white bread crumb; About 60 ml milk for soaking the bread; 3 g dried food-grade edible mushrooms, an estimate for a pinch; A few parsley leaves, washed and dried; 2 heaped tablespoons grated Parmesan; 350 g floury potatoes, weighed raw before cooking; 35 g additional butter for the potatoes; About 70 ml milk for the potatoes; Salt to taste; Water for boiling and soaking.
Step 2
Lower the eggs into boiling water and cook about 10 minutes until whites and yolks are fully firm. Transfer immediately to cold water, peel and halve lengthwise. Keep the twelve white halves intact and reserve the yolks.
Step 3
Soak the bread crumb thoroughly in the 60 ml milk, then squeeze it well. Soak the dried mushrooms in warm drinking water until soft, rinse away grit and chop. Cook them in 10 g of the filling butter with a little water until fully tender, about 10–15 minutes; do not leave them merely rehydrated.
Step 4
Pound the firm yolks, squeezed bread, cooked mushrooms, remaining 20 g filling butter, parsley leaves, Parmesan and a little salt together very finely. Fill the white halves generously, mounding the mixture above each hollow.
Step 5
For the potato bed from recipe443, boil the raw-weighed 350 g potatoes until a skewer passes freely through. Peel while hot and press through a sieve. Work in a saucepan over gentle heat with the separate 35 g butter, about 70 ml milk and salt until very smooth.
Step 6
Spread the hot mash in an ovenproof serving dish. Set all twelve filled egg halves on their curved undersides, filling facing up. Heat in a preheated 180°C oven until the filling is hot throughout to 74°C, starting to check after about 10 minutes. Serve hot.
Step 7
Instead of potatoes, use a bed of spinach or peas: cook 300 g spinach until tender, squeeze well and warm in 15 g butter, or simmer 250 g shelled peas until tender, drain and warm with 15 g butter. Omit the main potatoes, potato butter and potato milk. Other fully cooked legumes may form the bed; for a measured example, warm 250 g drained ready-cooked white beans with 15 g butter. Place the same filled halves on the chosen bed and heat as above.
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