Garlicky Mushroom and Egg Canapés
Pincho de Revuelto de Seta
Ingredients
- 2 large eggs
- 4 teaspoons milk
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 8 medium mushrooms cleaned and chopped
- 2 tablespoons finely chopped fresh parsley
- 2 garlic cloves minced
- 8 to 12 ½-inch slices of baguette or country bread
Instructions
- Fill a skillet with hot water until it’s about halfway full.
- Bring it to a boil over high heat, then reduce the heat to keep it at a simmer.
- In a bowl, lightly beat the eggs with milk, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add the mushrooms and cook for about 1-2 minutes until they start to brown.
- Stir in the parsley and garlic, cooking for a few seconds before removing the skillet from the heat.
- Add the egg mixture to the mushroom skillet.
- Place the skillet in the larger skillet with simmering water (double boiler method).
- Continuously stir the mixture with a wooden spoon until the eggs are set but still soft.
- Remove from heat.
- Spoon the egg and mushroom mixture onto each slice of bread.
Notes / Tips / Wine Advice:
This updated version keeps the essence of the original recipe from the Basque city of Vitoria, offering a flavorful, garlicky mushroom and egg topping for a delightful canapé experience.
Nutritional Information
Calories: 90 kcal