The title of a blog post is supposed to entice you to read on while informing you of content. Had my sister/gourmet chef not forbidden me to list all ingredients in the title, I might have thrown this at you: ‘Dill Goat Cheese Sautéed Mushroom with Balsamic Reduction on Artisanal Rye and Easy Over Egg.’ Yes, it’s a mouthful, but it’s also my new favourite meal.
Eggs Over Easy with Mushrooms on Rye
- 1 artisanal rye bread, thinly sliced and toasted
Dill Goat Cheese
- 1/3 c chopped dill
- 6 oz goat cheese
- a little Herbamare salt and freshly ground black pepper
Combine ingredients in a small bowl. Cover and refrigerate if making in advance, and bring to room temp before using.
- 5 dry shallots, finely chopped dry shallots
- 1 1/2 lb mushrooms—crimini, oyster, thinly sliced
- 1 T each olive oil, unsalted butter
- 2 t each thick balsamic vinegar, lemon juice
- 2 T chopped dill
- Herbamare salt
- freshly ground black pepper
Heat olive oil and butter in a large pan over medium-high heat. Cook shallots until softened. Add mushrooms and cook for about 10 minutes or until the liquid is absorbed. Add the rest of the ingredients.
Spread about a tablespoon of cheese on each slice of toasted bread, cover with a generous layer of warmed mushrooms and top with an egg over easy. Serve immediately.
Eggs Over Easy
- 8 eggs
- 4 t unsalted butter per egg
- Herbamare sea salt and freshly ground black pepper
In the same pan used for the mushrooms, cook the eggs 1 or 2 at a time over medium-low heat. Sprinkle with salt and pepper and serve as the top layer on the Eggs Over Easy with Mushroom on Rye.
- Recipe inspired by these Ramp and Mushroom Toasts.
- Alton Brown gives his version of cooking eggs over easy.
- Here are 20 mind blowing facts you never knew about Montreal.
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