How poached eggs are made in the Piedmontese way, recipe that includes, among the ingredients, porcini mushrooms and fontina cheese, description of the preparation, from cleaning the mushrooms to cooking in the oven to melt the cheese, to be made immediately before serving.
Ingredients for 4 people
- 4 whole eggs
- 100 g fontina
- 300 g porcini mushrooms
- 50 g butter
- 1 tablespoon of olive oil
- 1 clove of garlic
- 1 piece bay leaf
- 1 generous splash of dry white wine
- White vinegar
- salt
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Piedmontese egg preparation
Remove the mushroom earth with a clean cloth, scrape the stalks with a small knife and pass them first with a damp cloth then with a dry one, then slice them.
In a saucepan, with 40 grams of butter and a tablespoon of oil, brown the garlic and bay leaf, then remove and put the mushrooms, browning them on high heat, then salt and sprinkle them with the wine, to evaporate quickly .
Spread about half of the mushrooms in the four pans and create a layer of thinly sliced fontina cheese on top.
In a low saucepan, simmer plenty of water with vinegar and salt, then break one egg at a time into a saucer, bringing it flush with the water before pouring it into the boiling water.
Leave the eggs to cook for about three minutes on low heat, so as to make the egg white thicken around the yolk.
Drain well using an openwork ladle and lay on the fontina.
Distribute the remaining mushrooms and other fontina, then add a few flakes of butter.
Bake waiting for the cheese to melt, then serve immediately on the table.
