• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

You can serve them as a hot or cold appetizer.

§Details

• ⏲️ Prep time: 20 minutes
• 🍳 Cook time: 20 minutes

§Ingredients

• 6 eggs
• 1 Tbsp of salt
• 6 oz / 200 g of button mushrooms
• 2 Tbsp of vegetable oil
• 2 Tbsp of prepared horseradish
• 1 egg yolk
• 2 Tbsp of chopped, fresh parsley
• 1/8 tsp of salt
• Pinch of pepper to taste
• 4 Tbsp of butter
• 1/3 c of bread crumbs

§Directions

1. Place eggs in a pot and cover with cold water. Boil for 7 minutes (from the time the water starts boiling). Drain and fill pot with cold water for the eggs to cool.
2. In the meantime, wash mushrooms, cut into quarters and place in the bowl of a food processor. Pulse to chop into small bits.
3. In a medium frying pan, heat vegetable oil. Add mushrooms, salt and pepper to taste, and sauté until all water cooks off and mushrooms brown a bit. Set aside to cool.
4. Once eggs cool, with a sharp knife, cut eggs (unpeeled) in half. Gently scoop out the egg whites and egg yolks and place in a bowl. Reserve egg shells.
5. To eggs, add cooled-off mushrooms, horseradish, egg yolk, parsley, and another pinch of salt and pepper. Mix, taste and add a bit more spice, if needed.
6. Fill egg shells with prepared mixture evenly.
7. Place bread crumbs in a separate bowl. In a large frying pan, heat butter.
8. Place each egg in the breadcrumbs up-side-down to coat the filling. Then place each egg in the pan to brown. Sauté until golden brown (about 5-8 minutes). Serve warm or cold.