Eggs with mushrooms and coffee sauce

Coffee main dishes

Eggs with mushrooms and coffee sauce

Here’s how to make it

1. Clean the mushrooms and cut into small cubes. Fry these in a pan with 40 grams of butter and salt and pepper.
2. Once the mushrooms are cooked add the crème fraiche and cook for 3 min, then remove from heat and let it rest.
3. Boil the gravy in a saucepan until reduced by half, mix in the cups of espresso and reduce to 1/3, then add 40 grams of butter.
4. With the rest of the butter fry the mushrooms in a pan Then cut the pears and chicory into small strips.
5. Boil the eggs for about 4 min, remove the skin and cut them in half.
6. In a deep plate place some mushrooms with the pear on top. On the pear garnish the wiltlof and pour the coffee gravy into the plate. Per person, place 1 egg on top and garnish around that with the mushroom mixture and grate some lemon zest on top. Finish with a handful of almonds.

Ingredients

• 400 grams of mushrooms
• 4 teaspoons créme fraiche
• 2 dl veal gravy
• 2 cups of espresso
• 2 lemons
• 4 tablespoons of ground almonds
• 4 small pears
• 800 mg mix of mushrooms
• 160 grams of butter
• 8 eggs
• 2 pieces of chicory