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.