This super quick, super easy, and absolutely delicious light meal is a staple in our house! We've eaten it at all times of the day - it makes a great breakfast, a nice hot lunch, or a simple light dinner.
Our favourite mushrooms are the swiss browns from Margin's Mushrooms, which you can pick up at the Beaches, Northside and Concord markets where you also find our eggs.
AuthorAmy LehmannPut your pan on medium-high heat until quite hot.
Meanwhile, slice the mushrooms (and chop the garlic finely).
Put a knob of butter in the pan, add the mushrooms (and garlic), and season with salt and pepper. Cook for a couple of minutes, stirring or turning the mushrooms after the first minute.
Toast the sourdough and separate the egg yolk while the mushrooms are sautéeing.
Serve the hot mushrooms on the lightly toasted sourdough, topped with the raw egg yolk.
Crack those yolks open and enjoy!
Ingredients
Directions
Put your pan on medium-high heat until quite hot.
Meanwhile, slice the mushrooms (and chop the garlic finely).
Put a knob of butter in the pan, add the mushrooms (and garlic), and season with salt and pepper. Cook for a couple of minutes, stirring or turning the mushrooms after the first minute.
Toast the sourdough and separate the egg yolk while the mushrooms are sautéeing.
Serve the hot mushrooms on the lightly toasted sourdough, topped with the raw egg yolk.
Crack those yolks open and enjoy!
It’s wonderful to see a recipe using the yolks alone and not the whites alone as is usually the practice.