12 eggs
400 g fresh mushrooms
150 g butter or margarine
salt
pepper
12 eggs
400 g fresh mushrooms
150 g butter or margarine
salt
pepper
Preheat the oven to bake 12 small brioches until they are golden brown
Remove them from the oven and let them cool slightly
Empty the centers of the brioches by removing the "hat" that will be reattached later
Meanwhile, clean the mushrooms thoroughly and chop them coarsely
Cook the mushrooms in 50 g of butter or margarine and season with salt and pepper
In a separate saucepan over low heat, melt the remaining butter and add the eggs one at a time, stirring continuously with a wooden spoon
Season with salt and pepper
When the mixture reaches a creamy consistency, remove it from the heat and mix in the mushrooms
Fill the brioches with this stuffing
Top each brioche with its respective "hat" and bake in a hot oven for two to three minutes
Serve immediately.
