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Baked Polish Mushrooms With Eggs

This is a recipe for baked Polish Mushrooms with eggs.

Baked eggs and mushrooms. Cut the bacon into very small pieces and sauté in over a medium fire. Remove the bacon from the drippings. Save the drippings. wash drain and dry the mushrooms. Remove the stems and then fry lightly the tops of the mushrooms on each side until they just brown. Cut the mushroom stems and onion in very small pieces and add them to the same fat and fry them lightly. Add salt pepper and add the bacon remains. Then add some of this combination to each of the mushroom caps. Put the mushroom caps on a buttered baking dish. If you intend to serve these delicacies without further adornment, use a Polish pottery baker. If not you can use a plain baking dish and we will dress them up later. Add a small egg to each of the mushroom caps. Make them in a hot oven for five to 10 minutes.

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