Ovaj recept je dokaz da se sasvim obični sastojci mogu pretvoriti u jedno izuzetno predjelo ili glavno jelo. Tvrdo poširana jaja na podlozi od hrskavog tosta prženog na puteru, prelivena krem sosom od šampinjona. Sos je izvanredan, sa dodatkom pavlake, majoneza, limunovog soka, svežeg peršuna i sasvim male količine sitno rendanog belog luka. Sitno rendani beli luk je ono što daje ovom jelu svoju posebnost. Taman u dovoljnoj količini da se detektuje, ne previše da dominira, ali ipak dovoljno da promeni celokupan ukus jela. Ako radite bez ove male količine belog luka dobićet sasvim drugo jelo. Preporučujem da se držite šampinjona kao izbora jer bi šumske pečurke mogle da prevladaju ukusom, a ovde je potrebno da se svaki sastojak oseti.
Recept je iz osamdesetih godina. Mama ga je našla u Bazaru ili nekom sličnom časopisu. Nekada ga je pravila samo za svečane prilike, a onda je nekako pao u zaborav dok ga se nismo ponovo setile. Jelo je izuzetno kalorično i zasitno, tako da slobodno možete računati da će svaki gost uzeti jedno gnezdašce ili pola, ukoliko imate još nešto na stolu. Računajte da mu treba dodatnih sat vremena u frižideru da se ukusi malo povežu, a slobodno možete napraviti sve komplet aranžirano i dan unapred. Stajanjem tost malo gubi na hrskavosti, ali zato se ukusi lepše spajaju. Ako pravite unapred onda ova tri prepržena tosta za dekoraciju odmah nakon prženja prepolovite i stavite ih zasebno, pa ih udenite pre serviranja.
TVRDO POŠIRANA JAJA
7 jaja kase S (najsvežija i najveća moguća)
oko 2500ml vode
3 kašike belog vinskog sirćeta (1 kašičica sirćeta na 250ml vode)
TOST
10 parčeta tost hleba
180g putera
PRELIV OD ŠAMPINJONA
500g šampinjona - listići
200ml majoneza
180ml kisele pavlake 20%mm
2 čena belog luka - sitno rendana
1 kašičica limunov sok
so i biber
svež peršunov list
DEKORACIJA
svež peršunov list
cele masline
POŠIRANJE JAJA
Pre ubacivanja jaja u ključalu vodu razbite jaja i stavite ih u manje šoljice jer se može desiti da prilikom razbijanja jaja ubacite razliveno jaje u vodu, a to nam ne treba. Stavite vodu kojoj ste dodali sirće da proključa. Ubaciti jaje i pomoću kašike ukoliko belance krene da trči po šerpi formirati oblik tako što ga kašikom gurate ka žumancetu. Ubaciti i ostala jaja jedno po jedno pa kuvati oko 14 minuta dok žumanca nisu tvrdo kuvana. Ovde ne želimo roviti centar kao kod klasičnih poširanih jaja od 3 minuta već tvrdo kuvano žumance. Ukoliko belanca krenu da trče po vodi, nemojte brinuti. Rešetkastom kašikom izvaditi jaja i spuštati ih na čistu kuhinjsku krpu. Belance koje je preostalo u šerpi izvadite i razdelite tako da svako jaje ima približno istu količinu. Kad se jaja ocede prebacite ih na tanjir.
TOST
Čašom ili modlom iseći 10 krugova od tost hleba prečnika 8,5cm. Nama treba 7 komada za podlogu, a ostatak ćemo koristiti kao dekoraciju. Tost treba da je suvlji, a najbolje bi bilo dan unaped iseći krugove i ostaviti ih da se osuše na vazduhu ako radite sa svežim tost hlebom jer se svež hleb lakše seče. Ako ste zaboravili da ga osušite, a tost vam je svež, izrežite krugove, stavite ih u rernu na 100 stepeni da se malo osuše, jer će u protivnom upiti previše putera. U velikom tiganju rastopiti polovinu putera pa spustiti krugove tosta i pržiti dok ne dobiju lepu žutu hrskavu koricu. Ako upiju sav puter a procenite da treba još slobodno dodajte još putera u tiganj dok se peku. Ostatak putera iskoristiti za sledeću turu. Ovde morate biti obazrivi jer se čini da se ništa ne dešava a onda odjednom počnu da se peku i žute, pa ih treba okretati i čak pritisnuti malo u centru koji zna da ostane beo. Puter brzo tamni pa možete dodati i kašiku ulja u puter ili za sledeću turu promeniti tiganj. Ja nisam menjala iako je puter potamneo i sve je bilo ok.
PRELIV
Na malo ulja spustiti pečurke pa ih pržiti nekoliko minuta, poklopiti i ostaviti ih tako da se prže i puste vodu, a onda skloniti poklopac i nastaviti sa mešanjem i prženjm dok sva voda ne izvri. Prebaciti ih u cediljku i tamo ostaviti da se lepo ohlade i ocede od viška tečnosti.
Hladne šampinjone spojiti sa majonezom, pavlakom, belim lukom i peršunovim listom. Dodati malo limunovog soka, pa posoliti i pobiberiti po želji.
ARANŽMAN
Na tanjir u kome planirate da servirate poređati prženi tost, tj. sedam krugova koliko imate i jaja. Na krugove tosta staviti po jedno poširano jaje. Jaja preliti sosom od šampinjona. Krugove tosta ako ih imate u višku presecite na pola pa iskoristite za dekoraciju neposredno pre serviranja. Možete dodati i malo svežeg peršunovog lista i cele masline kao dekoraciju.
This recipe has been in my family for over 25 years copied out of a Serbian women's magazine in the 80s. My mom use to make it for the special occasions. Simple ingredients give a fantastic starter dish or even a main dish. Hard poached eggs, served on butter fried crispy toast, covered with a creamy mushroom sauce. The sauce is made of button mushrooms, mayonnaise, sour cream, lemon juice, fresh parsley and a touch of pressed garlic that gives it a final touch.
POACHED EGGS ON BUTTER FRIED TOAST WITH A MUSHROOM SAUCE
This recipe has been in my family for over 25 years copied out of a Serbian women's magazine in the 80s. My mom use to make it for the special occasions. Simple ingredients give a fantastic starter dish or even a main dish. Hard poached eggs, served on butter fried crispy toast, covered with a creamy mushroom sauce. The sauce is made of button mushrooms, mayonnaise, sour cream, lemon juice, fresh parsley and a touch of pressed garlic that gives it a final touch.
POACHED EGGS
7 large fresh eggs
2500ml water
3 tablespoons of white wine vinegar
BUTTER FRIED TOAST
10 pieces of toast
180g butter
MUSHROOM SAUCE
500g button mushrooms
200ml mayonnaise
180ml sour cream
2 cloves of garlic finely grated or pressed
1 teaspoon of lemon juice
salt and pepper
fresh chopped parsley leaves
DECORATION
fresh parsley
olives
fresh parsley
olives
POACHED EGGS
Add vinegar and salt to the water and bring it to a boil. Make a whirl in water and then in the center of the whirl dd in one by one cracked eggs that you have individually placed in saucers or small cups. Let the eggs cook for around 14 minutes. Take eggs out with a slotted spoon. Take the remaining egg whites out also. Place the eggs on the cloth napkin and then transfer them to a plate to cool completely.
Add vinegar and salt to the water and bring it to a boil. Make a whirl in water and then in the center of the whirl dd in one by one cracked eggs that you have individually placed in saucers or small cups. Let the eggs cook for around 14 minutes. Take eggs out with a slotted spoon. Take the remaining egg whites out also. Place the eggs on the cloth napkin and then transfer them to a plate to cool completely.
TOAST
Cut out circles with a cookie cutter or a glass app. 8.5cm in diameter. In Serbia toast is semi fresh when store bought so if you have fresh toast it is better to cut out the circles a day ahead and let them air dry at room temperature. In a frying pan place half of the butter and let it sizzle. Place toast circles and fry them on boath sides until nice and golden. If they absorb all of the butter just add in more. Repeat the process with the rest of the toast circles and the rest of the butter. Let them cool.
MUSHROOM SAUCE
On a bit of oil fry the mushroom. Cover them with a lid and stir from time to time. When they have let out all of the moisture uncover the lid and let them cook till almost all of the water evaporates. Salt at the end. Place the fried mushrooms in a strainer so all of the moisture is let out and leave them in the strainer to cool. Mix the mayonnaise, sour cream, lemon juice, garlic, fresh parsley and add in the mushrooms. Salt to taste and add pepper, white or black to your liking.
On a bit of oil fry the mushroom. Cover them with a lid and stir from time to time. When they have let out all of the moisture uncover the lid and let them cook till almost all of the water evaporates. Salt at the end. Place the fried mushrooms in a strainer so all of the moisture is let out and leave them in the strainer to cool. Mix the mayonnaise, sour cream, lemon juice, garlic, fresh parsley and add in the mushrooms. Salt to taste and add pepper, white or black to your liking.
ARRANGEMENT
On a serving plate place the fried toast circles and place one poached egg on top of each circle. Cover with the mushroom sauce. Cut the remaining fried toast in half and arrange on the plate as decoration.
On a serving plate place the fried toast circles and place one poached egg on top of each circle. Cover with the mushroom sauce. Cut the remaining fried toast in half and arrange on the plate as decoration.
