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Asparagus, Wild Mushroom, Romano and Baked Eggs Filling

  • 4 large baking potatoes

  • ½ stick (1/4 cup) sweet butter

  • 6 medium asparagus spears

  • 2 tablespoons olive oil

  • 3 ounces black chanterelle mushrooms or other

  • mushrooms, cut into a large dice

  • 4 eggs

  • ¼ cup heavy cream

  • 1 ½ cups grated Romano cheese

  • Salt and freshly ground black pepper 

Bake the potatoes until tender and cut the lid off each one. Carefully scoop out the flesh into a bowl and mash lightly with butter.

Blanch the 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.

Fill the 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 one.

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.

Yield: 4 servings.

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