Mushroom-filled eggs

Ingredients

I know it's Monday and I'm supposed to post a foraging report, but this weekend I had visitors who were not keen on mushrooming. They were keen on my cooking though, so today I'm posting a recipe, and foraging report will be tomorrow. Please, forest spirits, let there be ceps, please!..

Ahem.

There are, of course, no spirits in Scottish forests. Everybody knows that. Now, to the recipe.

Ingredients:

Main ingredient (fried)

• 4 eggs *
• 6 small forestiere mushrooms (or any other mushrooms would do, but this recipe works best with stronger-flavoured varieties)
• half an onion
• real mayonnaise (the one that has fresh eggs on the list of the ingredients and NOT egg powder, otherwise I recommend to use olive oil instead)
• salt and pepper
• fresh herbs to garnish

Ready to blend

* The recipe can be scaled to any number of eggs. The limit is only the size of your pot and your patience.

Process:

Put the eggs into a small pot, add cold water and plenty of salt (this is needed for the eggs not to leak out if their shells crack during cooking). Bring to the boil and cook for 10 minutes. Meanwhile, chop the onion and mushrooms and fry on medium heat in a little olive oil until nice and golden.

Eggs, filled

When the eggs are ready, carefully remove the shells and cut the eggs in half, remove the yolks and put the whites onto a serving plate. Combine the yolks, mushrooms and onion in a blender, add salt and pepper to taste. If you do not have a blender, just use a fork to mash the yolks and mix them with the rest of the ingredients by hand. If the mixture turns out to be too dry, add a bit of mayonnaise, but not too much, or it'll turn all runny and ugly.

Using a teaspoon, distribute the mixture onto the egg whites: fill the yolk hollows first and then spread any remaining mixture on top. Glaze the egg halves with a bit of mayonnaise (this is not strictly necessary but it conceals the drab brownish colour of the filling) and decorate with basil or parsley.

Enjoy! Eggs and mushrooms are a match made in heaven, and this recipe is yet another proof of it.

Tastes better than it looks!