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Sautéed Mushrooms with Egg Yolk

Yields1 ServingTotal Time10 mins

Sautéed Mushrooms with Egg Yolks

 butter
 a handful of mushrooms (we like Margin's swiss browns)
 1 garlic clove (optional)
 salt
 pepper
 1 egg yolk
 1 slice of great sourdough
1

Put your pan on medium-high heat until quite hot.

2

Meanwhile, slice the mushrooms (and chop the garlic finely).

3

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.

4

Toast the sourdough and separate the egg yolk while the mushrooms are sautéeing.

5

Serve the hot mushrooms on the lightly toasted sourdough, topped with the raw egg yolk.

6

Crack those yolks open and enjoy!