Dinner for two
- 2 tablespoons butter
- 1 shallot, minced
- 1 clove garlic, worked to paste
- Sea salt and freshly ground black pepper
- 2 large handfuls wild mushroom, brushed free of dirt and trimmed
- 1 cup red wine (more or less depending on what you have on hand)
- 2 cups rich homemade chicken stock
- 1 small bunch broccoli rabe, trimmed
- 4 eggs, as fresh as possible
Melt butter in a medium skillet over medium low heat. Add shallots and cook until golden, about 4 minutes. Add garlic and cook a minute more. Season well with salt and pepper. Add mushrooms and cook until crisp, golden and tender. Remove mushrooms from pan and set aside. Deglaze pan with red wine. Add chicken stock and bring to a simmer. Add broccoli rabe to skillet and cook until almost tender. Push greens to one side of skillet. Crack eggs into wine and poach until centers are just set and greens are completely tender. Return mushrooms to pan. Adjust seasoning with salt and pepper. Divide between two serving bowls - hot and delicious.