Man, this looks good, doesn’t it? The Portobello cap is justa perfect place for an egg to rest, and it looks so happy and delicious sittingin there. Well… sadly this is one situation where eating with your eyes doesn’tmatch up to eating with your mouth. We ended up overcooking the egg a bit (I thinkthe temperature she called for was off), but the real flaw in this meal is thetotal lack of flavor. I found the recipe on Fuss Free Cooking, and I guess I’lljust chalk it up to a taste buds difference since she calls this her favoritebreakfast recipe.
So why am I even posting it? Well, two reasons. One is thatthe spirit of this site is to post failures along with successes in theinterest of learning to be better cooks. But two is that I think this could besaved. So I’ll post the original recipe below, followed by some tips that mightmake it move from the “looks delicious” category into the “tastes delicious”one.
Ingredients
Here are the original instructions: gently clean themushrooms and remove the stalks, making sure not to tear the sides of themushroom (or your egg will just run out). Line a baking sheet with parchmentpaper and place the mushrooms there. Preheat the oven to 300 (this seems reallylow to me). Drizzle olive oil over the mushrooms and season with salt, pepperand thyme leaves before carefully cracking your eggs into the caps. It’seasiest if you crack them into a small dish and then transfer them from thedish to the caps. Then cook for 15-20 minutes.
Here’s what I would do to make them better. Season the mushroomcaps but also season the eggs with salt and pepper. You could put thyme on theeggs as well, I didn’t even taste it. If there’s room in the cap a tablespoonof cream wouldn’t hurt, and maybe even some parmesan on top for more flavor. I’dalso start with the oven at 350 and cook for 15 minutes. I can’t say I’m goingto try this again, but if you do and find that it’s better with theseadjustments, let me know!
Hiç yorum yok:
Yorum Gönder