Unforgettable Boscaiola Eggs Recipe

The Boscaiola Eggs Recipe is a great fall dish that can be shared with family or friends.

It’s an easy and economic dish with great flavor for a cold fall afternoon. Even though this recipe is from Northern Italy my family still enjoyed it at times. I remember when I was younger when the dreary rainy days started to set in and my mother would cook up a lot of hot and soul-warming foods, this recipe being one of them. The feeling of a warm belly after a cold walk to and from school is probably the homeliest feeling one could have and I want to share that with all of you.

Talking about sharing, this dish is perfect for that! In Italian, we have a word for dipping bread into the leftover sauce: scarpetta. Because of the sauciness of this recipe, a lot of people use the scarpetta method which is why this dish is seen as a great dish close family and friend dinners or lunches.

I used Crimini and Shiitake mushrooms, but you can use different types of mushrooms. You can further add flavor by adding a handful of dried mushrooms to the fresh ones to intensify it.

You can enrich the dish by adding pancetta or sausage.

Boscaiola Eggs Recipe

Anna Maria

The Boscaiola Eggs Recipe is a great fall dish that can be shared with family or friends.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Additional Time 0 minutes mins

Total Time 35 minutes mins

Course Main Courses

Cuisine Italian

Servings 4 servings

Calories

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 eggs
• 5 oz crimini mushrooms
• 5 oz Shiitake mushrooms
• 3.5 oz chopped peeled tomatoes
• 1 cup tomato puree
• 1 clove of garlic
• 1-2 sage leaves
• 1 bay leaf
• 2 tbsp extra virgin olive oil
• salt and pepper

Instructions

 

• Clean the mushrooms well and cut them into slices
• In a skillet put 2 tablespoons of EVO oil, a clove of garlic, sage, and a bay leaf. saute` them then remove the garlic and add the mushrooms.
• Brown the mushrooms and wait for them to release liquid (yes they release some water).
• At that point, season with salt and add the peeled tomatoes and the puree. cook, with the lid half-open for 10-15 minutes, so that the cooking juices dry as much as possible.
• Transfer the mushrooms to an oven casserole removing the bay leaf and sage, and add the eggs.
• Sprinkle with salt and pepper and bake in the oven at 200 ° C for about 15 minutes, the egg whites should thicken and the yolks should remain soft.
• Cook longer if you prefer the yolk to stay firmer.
  
  

Notes

ENJOY!

Keyword Boscaiola Eggs

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