This dish surprises everyone! Fragrant melted cheese, sweet filling in a frame of fried eggs – just incredibly tasty stuff.
The filling can generally do any to your taste, here’s the best part in cooking technology;) this is Probably my favorite kind of submission of the eggs, well, after poached, of course))
The recipe is for 2 servings.
1. 1 medium onion minced and passerbys oil for frying (in this case better the butter ghee) on medium heat. It is important to bring the bow to the point that he started to get caramelized and became sweet.
2. 200-250g of mushrooms/Portobello washed and cut into plates. At the end of frying onions increase the heat and add 1-2 crushed garlic cloves, season with salt and pepper. Fry for 30sec to a strong garlic smell, then put the mushrooms and the leaves of 1 stem of thyme/any herbs that you love. Cook stirring occasionally until Golden mushrooms, place in a bowl.
3. Wash 3 eggs and with a fork lightly stir the eggs in the bowl. I fry egg pancake in the same pan as the stuffing, pre-wiping it with a paper towel. You can take the other pan. Grease it with a drop of oil, pour the eggs and distribute them across the surface of the pan, like we always do with pancakes. Immediately spread the filling on one half “pancake” slightly receded from the edges and sprinkle with grated cheese (about a handful).
I like to use a mixture of Parmesan and Gruyere, or blue cheese with some neutral.
Once the egg clutch from the bottom, you hook the big blade free edge and close them stuffing. It turns out the envelope. Fry for two minutes, turn over, fry for another 1-2 minutes. It’s all finished.
4. Straight from the pan, chop the eggs with a spatula into two parts, spread on a plate. Serve, sprinkled with Parmesan cheese, sprinkled with truffle oil and optional balsamic cream.
Bon appetit!