Grzybki z jajek można podać na półmisku z sosem tatarskim.
Im mocniejsza herbata i dłuższy czas moczenia jajek tym ciemniejszy kolor kapeluszy.
Przygotowanie:
Jajka ugotuj na twardo, ostudź, obierz ze skorupki.
Odetnij górną część jajka (tą węższą). To będzie kapelusz grzybka.
W garnku zagotuj wodę, wrzuć 2 torebki herbaty i odcięte jajka. Gotuj ok. 10 minut, aż jajka się zabarwią.
W tym czasie do miski włóż żółtka, ok. 2 łyżki majonezu, sól, pieprz, trochę startego sera żółtego i szynki, rozgnieć to wszystko widelcem/blenderem/lub zetrzyj na tarce. Dokładnie wymieszaj.
Farszem nadziej trzonki jajek.
Na półmisku ułóż listki sałaty, ułóż trzonki jajek (farszem do dołu).
Ostudzone i odsączone kapelusze połóż na trzonki jajek z farszem.
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