Preparation

We put a little oil in the pan, over high heat and fry the onion and chopped as small as possible, when poached, add the mushrooms clean poplar and cut tiny and when we have the desired cooking point, add the foie to melt in the troubled, while in another pan cast extra virgin olive oil; and the soft oil temperature, we incorporate the eggs so they will pochando, being something made clear, and yolks more liquid. When in the desired cooking point, take them out and break with mushrooms, foie and chives. Add salt and emplatamos, adding a crunchy corn or homemade bread, and ready to serve.

Ensure that reach the customer as hot as possible, so that the temperature of the plate does not diminish.

Ingredients

- 2 eggs / person
- 50 gr. poplar mushroom / person
- 20 grams of onion tender
- 20 grams of goose foie
- Salt to taste
- Extra Virgin Olive Oil