Sautéed wild mushrooms with soft-boiled eggs from Araxi: Roots to Shoots: Farm Fresh Recipes (page 155) by James Walt and Andrew Morrison

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on April 19, 2018

    Thanks to EYB, a search for baby green kale recipe brought this recipe up - one I'd tried when the cookbook came out. I'd loved it but at the time I had a housemate who wasn't keen on soft-boiled eggs so the recipe slipped out of my repertoire. This is worth a trip to the farmers' market for a nice selection of wild mushrooms and pastured, free-range eggs. Add a perfect toast and you're in food heaven.

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