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Eggs, mushrooms and coffee

DIFFICULTY
2H

Perfect for brunch or a light dinner with “mushrooms” obtained from coffee grounds. An example of how coffee can be transformed after its use, giving life to something new.
Ingredients
FOR THE EGGS
  • 4 Lavazza Classico Single Serve
  • 11 oz honey fungi
  • 11 oz mushrooms
  • 11 oz chanterelles
  • 2 shallots
  • 56 oz spinach leaves
  • 4 eggs
  • 7.1 oz butter
  • salt and pepper
FOR THE CREAM
  • 14 oz mushrooms
  • 2.8 oz butter
  • 14 fl oz milk
  • salt and pepper
Preparation

Chop the shallot and cut all the mushrooms into pieces. Put the chopped shallot in a frying pan with butter and start to sauté. Next, add the chopped mushroom mixture. Cook for 6-7 minutes. After cooking, pour the coffee into the pan. In another pan, sauté the spinach with the butter, adding salt and pepper to taste. Prepare the boiled eggs: cook for 4 minutes in boiling water and then peel gently under cold running water. Make sure not to break the egg white. Add a pinch of coarse salt and a drop of vinegar (either white or red) to the water: this will make it easier to peel the eggs.

Preparing the cream

Melt the butter in a frying pan, add the mushrooms, sauté for 5 minutes. Add milk, salt and pepper and reduce it on a low heat for 6-7 minutes. If necessary, add some water. When the milk has been completely absorbed by the mushrooms and the mushrooms are ready, blend the mixture with a hand blender. The result will be a velvety cream.

PRESENTATION

Pour the mushroom cream on the bottom of the plate. Lay some spinach on the cream and create a well in which to place the egg. Arrange the mushrooms around the well and season with pepper and a drizzle of olive oil. Place the egg on top. The dish is ready to be served!

Method

Chop the shallot and cut all the mushrooms into pieces.

Put the chopped shallot in a frying pan with butter and start to sauté. Next, add the chopped mushroom mixture. Cook for 6-7 minutes.

After cooking, pour the coffee into the pan.

In another pan, sauté the spinach with the butter, adding salt and pepper to taste.

Prepare the boiled eggs: cook for 4 minutes in boiling water and then peel gently under cold running water. Make sure not to break the egg white. Add a pinch of coarse salt and a drop of vinegar (either white or red) to the water: this will make it easier to peel the eggs.

 

For the cream

Put the butter in to melt, add the mushrooms, sauté for 5 minutes. Add milk, salt and pepper and reduce it on a low heat for 6-7 minutes. If necessary, add some water.

When the milk has been completely absorbed by the mushrooms and the mushrooms are ready, blend the mixture with the hand blender. The result will be a velvety cream.

 

 

Presentation

Pour the mushroom cream on the bottom of the plate.

Lay some spinach on the cream and create a well in which to place the egg.

Arrange the mushrooms around the well and season with pepper and a drizzle of olive oil.

Place the egg on top. The dish is ready to be served!

 

 

The ideal coffee for this recipe

Santa Marta

Rich and full-bodied

Santa Marta is a unique blend from one of Colombia's oldest coffee regions, where the Sierra Nevada Mountains meet the Colombian coast. This place is perfect for producing high quality coffee, with rich flavors obtained from our skillful blending and roasting.

LEARN MORE

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