Portabello Mushroom, Asparagus & Soft boiled Eggs

  • 2 large Portabello mushrooms per person
  • Olive Oil, A few sprigs of thyme
  • 3 spears fresh asparagus per person
  • 2 fresh eggs per person
  • 362 Parmesan Truffle Mayonnaise
  • Chives to serve, Ground Salt & Pepper to serve 

Wipe mushrooms and remove stems. Sprinkle with a few thyme leaves stripped from the stem, season with S&P & drizzle a little olive oil. Roast in a 180C oven for 10 minutes.
Blanch asparagus spears in boiling salted water for 2-3 minutes. Plunge into cold water to stop cooking & when cool enough to handle, slice in half long ways.
Cook the eggs just the way you like them then assemble on the cooked mushrooms topping with the Parmesan Truffle Mayonnaise, chopped chives and a grind of salt & pepper to finish.

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