Fried Eggs with Porcini Mushrooms and Roasted Tomatoes
Breakfasts • Turkmenistan
Description
At a popular American restaurant, this dish is served as part of the 'Italian Breakfast.'
Ingredients
- Chicken Egg 2 pieces
- Ciabatta 1 piece
- Porcini Mushrooms 5 oz
- Marinated cherries 5 oz
- Olive Oil 0 fl oz
- Butter 0 oz
- Garlic 1 clove
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Drizzle the tomatoes with olive oil, sprinkle with salt and ground pepper, and gently toss them in a bowl using light massaging movements. Place them in the oven for five minutes. In the oven, the tomatoes should slightly burst and achieve a final texture that is somewhere between roasted and fresh. For an attractive presentation, if possible, leave some green leaves on the tomatoes.
Step 2
Cut the white mushrooms into large pieces and toss them into a skillet with melted butter. Drizzle a little olive oil in as well and sauté the mushrooms until they are slightly caramelized, developing brown spots on their meaty sides. Then, add finely chopped garlic, stir to combine, and let it cook for another minute. Finally, add finely chopped parsley, season with salt and pepper, and remove from heat.
Step 3
While the mushrooms are cooking, you should preheat a grill pan on the adjacent burner. Once the mushrooms are done and the grill is well heated, add a slice of ciabatta that has been drizzled with olive oil and toast it until golden brown. Season with salt and pepper, then remove from heat.
Step 4
In olive oil (you can use the leftover oil from the pan where you cooked the mushrooms), fry an egg sunny-side up. The easiest way to ensure the egg doesn't spread out in the pan is to crack it into a bowl first, then gently pour it from the bowl into the pan.
Step 5
Arrange the mushrooms, roasted tomatoes, and ciabatta on a plate, then top the ciabatta with a sunny-side-up egg. Season everything with pepper for a dramatic touch, and serve.
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