Baked Egg and Shaggy Ink Caps RecipeOrigin: Britain Period: Traditional |
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Please note that ink caps contain enzymes that liquefy them quickly after picking. Cook them as soon as you can or all you will have is mush. Ingredients:
6 ink caps 
Baked Egg and Shaggy Ink Caps Preparation:Method:Remove the stems from the ink caps then clean and chop them. Melt the butter in a pan, add the mushrooms and fry for 2 minutes. Butter four ramekins, crack the eggs into these then top with the mushrooms. Season to taste then add the garlic slices on top. Place in an oven pre-heated to 200°C and bake until the egg white is cooked but the yolks are still liquid (about 15 minutes). Serve hot with buttered toast. |
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