This is an earthy and tasteful take on the classic fried eggs. Cooking the eggs on a bed of browned mushrooms fills the eggs with umami. You may use what ever you may have: button mushrooms, chestnut mushroms, chanterelles or a mix. Mushrooms are easy to brown on medium heat without burning, therefore you do not have to stir while cooking this recipe if you cook the mushrooms one one side before flipping them.
Ingredients
- 50 g champignon
- 2 tbsp neutral oil
- 2 clove garlic
- 1 tbsp butter
- 2 x eggs
- 1 handful parmesan
- 2 x slice of bread
- 1 handful rosemary
Method
- Cut the mushrooms in thin slices of about 0,5 centimeter. Cook them in a pan on medium heat with a little oil and a sprinkle of salt and pepper. Let the mushrooms brown on one side before you flip them (about 8 minutes). Just move them a bit a few times to make sure they dont stick to the pan.
- When the mushrooms are flipped and cooking on the other side, finely chop garlic. Add the garlic when the mushrooms are golden brown on both sides and cook for a minute. You may add a some butter for additional taste.
- Spread the mushrooms evenly with two small craters. Crack the eggs over the mushrooms so that the egg yolk lands in the craters. If the eggs do not cover all of the mushroom bites, you can add these mushrooms to the egg white for an additionaly layer of mushrooms. Salt and pepper to taste, grate the cheese and let it cook until the eggs are cooked to your likings.
- Toast a slice of bread for each egg. Serve the toast with the eggs on top.
- Top with rosemary or other fresh herbs.
