Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta
Mushroom ragout
Poached eggs
Serve
How it's done
Pasta
Cook the pasta in boiling salted water until al dente, set aside approx. 150 ml of the cooking water, drain the pasta.
Mushroom ragout
Heat the oil in a non-stick frying pan. Add the onion and mushrooms, stir fry for approx. 4 mins. Add the paprika, cook briefly. Add the crème fraîche and reserved cooking water, season with salt, cook for approx. 2 mins.
Poached eggs
Bring the water to the boil with the vinegar. Reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon, drain.
Serve
Mix the pasta into the mushroom ragout, heat through, plate up. Top with the eggs, season.
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