Sunny Side Up Eggs
Servings: 2
Calories: 360kcal
Cost: $6
Quick lunch
Print Recipe
Equipment
- 1 Nonstick pan
- 1 Skillet
- 2 Baking trays
- 1 salad spinner
- 1 Rubber spatula
- 2 bowls
- 3 deli containers
Ingredients
- 4 ea. Sunny-side up eggs Recipe
- 100 g Chanterelle or other kind of mushrooms
- 3 ea. Whole pasture-raised
- 10 g Olive oil
- 10 g Butter
- 30 g Shallots minced
- 20 g Parsley
- 100 g Boiled potatoes
- 1 ea. Avocado
- 15 g Lime juice
- 15 g Parmigiano shavings
Instructions
Black Chanterelle
- Trompette de la Mort Mushrooms Venture into the picturesque region of Occitanie in Southern France, and you may stumble upon a culinary treasure hidden among the forest floor – the mysterious and intriguing Trompette de la Mort mushrooms, also known as black chanterelles. These delicate fungi, with their trumpet-shaped dark caps and earthy aroma, are a true delicacy for foragers and chefs alike. Trompette de la Mort mushrooms, scientifically named Craterellus cornucopioides, are highly prized in traditional French cuisine for their unique flavor profile, which blends notes of forest floor, umami, and a touch of nuttiness.
Cleaning Chanterelle
- Black chanterelle or similar mushrooms that have been harvested in the wild, should be washed thoroughly as followed. Trim off the sandy bottoms and soak them in lukewarm water with a splash of white vinegar. White vinegar helps to extract slugs out of mushroom cavities. Change water until it comes out clear and free of dirts. Drain mushrooms and spread them over baking trays lined with kitchen towels and pat dry. Store them for a couple of days in the refrigerator with a piece of paper towel on top. Chanterelle can be kept frozen for months.
The Dish
- Cut the boiled potatoes into wedges. Heat up pan, add a drizzle of oil and butter. Sear potatoes on one side only until brown. Season them with salt, pepper and thyme. Transfer potatoes to a plate – keep warm. In the same pan, sautée mushrooms on high heat for 5 minutes and season with salt, pepper and parsley; set aside. Cut avocado into wedges, peel and season with lime juice, salt, and some spices such as cumin and cayenne; set aside. Cook the eggs, and top them with 3/4 of the mushrooms.
Plating
- Arrange potatoes, avocados on the plate. Add parmigiano shavings and mushrooms. Top with the folded sunny side up eggs. Bon appétit!
Nutrition
Serving: 100g | Calories: 360kcal
