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Spanish   -   Pincho De Revuelto De Seta (Egg And Mushroom Canape)   adapted from Tapas by Penelope Casas

  • 2 Large Eggs
  • 4 Teaspoons Milk
  • Salt And Pepper -- To Taste
  • 2 Tablespoons Olive Oil
  • 8 Large Mushroom -- Sliced
  • 2 Tablespoons Parsley -- Chopped
  • 2 Cloves Garlic -- Chopped
  • 1 Medium French Bread Loaf
Directions Beat eggs with milk, salt and pepper. Saute mushrooms in oil for 5 minutes. Add parsley and garlic. Simmer for 1 minute. Add eggs and saute until the eggs set. Break up eggs into chunks. Slice bread in half lengthwise, top with egg mixture. Top with upper half of bread and serve.
Serves 4
Time to Make 0:00

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