(1/4 cup) sweet butter
tablespoons olive oil
black chanterelle mushrooms or other
cut into a large dice
1 ½ cups
grated Romano cheese
freshly ground black pepper
potatoes until tender and cut the lid off each one. Carefully
scoop out the flesh into a bowl and mash lightly with butter.
asparagus in boiling water for 3 minutes, then drain well and
chop. Heat the olive oil in pan, add the asparagus and
mushrooms, and sauté over medium heat for 2 to 3 minutes. Add
the mashed potatoes and season to taste.
potato shells with the mixture, and then press it down with
the back of a spoon to create a hollow in the center of each
Crack and egg
into each hollow, pour over it a tablespoon of cream, and
sprinkle with the grated Romano. Season with salt and pepper.
Replace the lids and return the potatoes to the oven for 10 to
12 minutes, until eggs have just set.
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