Bluefoot Mushrooms + Eggs
Simple Ingredients that will rock your world.
This meal made me the happiest girl. I even wrote a blog post about it immediately after devouring... read it here. I've said it before and I'll say it again, if you use quality, simple ingredients... you can't go wrong!
+ 1 BlueFoot Mushroom, halved
+ 3 Cremini Mushrooms, sliced
+ 3 Shitake Mushrooms, sliced if large
+ 1 thick slice Purple Cabbage
+ 2 Eggs
+ 1 tbsp Butter
+ 1/2 tbsp Olive Oil
+ Sprig Fresh Thyme
+ Course ground Peppercorns (melody)
+ Sea Salt
+ Slice of Rye Bread ( I use Canyon Bakehouse GF)
In a small skillet, heat half the butter and oil over low heat. Once combine, add the mushrooms and cabbage. Saute slowly over low heat until cabbage is tender and mushrooms start to turn golden at the edges. Remove and set aside. Add remaining butter to the pan with a pinch of salt and peppercorns. Crack eggs. Cook over low heat for 3-5 minutes depending on how done you like your yolks (I think they're best runny!). Meanwhile, toast your bread. Place bread on a plate, top with eggs, mushrooms and cabbage. Season with extra thyme, salt, pepper.
+ Make it Extra Special
Don't skimp on your mushroom quality!