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Herbed Heirloom Eggs & Crispy Roasted Mushrooms

This weekend is Father’s Day and while most Dads will be grillin’ & chillin’, they’ll need a little fuel to get the day started.
This is a perfect breakfast or brunch to start Dad’s day.  It is substantial, but not too heavy and it is absolutely delicious.

The roasted mushrooms take on an almost meaty taste and texture and the slight crunch from roasting them is unexpected.

This Sunday,  treat Dad to a special brunch and let him know you appreciate him.

Herbed Heirloom Eggs and Crispy Roasted Mushrooms on Grilled Baguette

  • 4 Heirloom or Organic Eggs
  • 1 tbsp butter
  • 1 tbsp chopped chives
  • 1 tsp chopped parsley
  • 2 tbsp crème fraîche  (or sour cream)
  • 1 lb. assorted mushrooms (cremini, button, shiitake)
  • 2 tbsp olive oil
  • kosher salt & freshly ground black pepper
  • 4 slices baguette, cut on bias

Preheat oven to 400 degrees.  Wipe mushrooms clean, if needed, and thinly slice.

Lay mushrooms in a single layer on a baking sheet and drizzle with olive oil.

Season aggressively with salt and pepper.  Toss to evenly coat and roast for approximately 20 minutes or until crispy.

Remove from oven and set aside.

 
 
Heat grill pan (or broiler if you don’t have a grill pan) and lay pieces of baguette on hot pan.  If necessary, weigh them down with a heavy lid so the bread makes contact with the grill.
 
When the bread has golden grill marks on it, turn over and toast the other side.  Remove from heat and set aside. 
 
 
 
In a non-stick pan, melt butter over low heat.  Crack eggs into a bowl and lightly scramble with a fork or a whisk.
 
Pour eggs into pan, season with salt and pepper, stir in crème fraîche, chives and parsley.
Cook gently, stirring frequently over low heat until eggs are creamy and still slightly soft.
 
Do not overcook eggs until they have dried out. 
 
 
Top toasted baguette with eggs and roasted mushrooms.

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