Chanterelles and Sunny Side Eggs

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This is one of my favorite quick dinners. It’s delicious and easy, which is perfect if I’ve been foraging for mushrooms and want a way to enjoy them that doesn’t mean much effort after a day spent in the wet forest going over and under logs. Also perfect if you’ve spent a day at work going under and over emails and don’t have much energy left for cooking. Don’t feel guilty about the bacon in the dish because as we all know, bacon makes everything better and it really is a small amount of fat for a whole meal. The eggs are sunny side up because it just sounds happier and when you crack into the yolk and it runs into the mushrooms, it adds a little golden richness to the whole dish that makes you smile.


Chanterelles and Sunny Side Eggs
serves 2
2 slices bacon, sliced into 1/4 inch rectangles
1-2 tablespoons olive oil, if needed
1 lb cleaned mushrooms, cut into bite sized pieces
1 large shallot
2 teaspoons fresh thyme leaves
1 tablespoon butter
4 eggs
sea salt and pepper 

1. Put 9-10″ saute pan on high heat for 1 minute. Add bacon, turn heat down to medium and cook until just beginning to crisp, 5-6 minutes. Remove from pan with a slotted spoon, place on paper towels to drain and set aside.

2. If you have less than 2 tablespoons of fat left in the pan, add olive oil to get a little over 2 tablespoons of fat, turn heat to high again and when oil is hot, add mushrooms to pan. Cover bottom of pan with mushrooms, reserving some if you have too many. You don’t want to crowd the pan or the mushrooms will steam as they release liquid instead of saute, which is what you want. Stir the mushrooms to coat with oil/fat and let cook until they release liquid or begin to brown. If there’s much liquid, let it cook away before you add the other mushrooms or if the mushrooms brown nicely, go ahead and add the other mushrooms and stir to coat. Continue to cook and stir until all liquid has evaporated and mushrooms are tender and nicely browned.

3. Turn heat down to medium and add shallots and salt and pepper to taste. Cook and stir until shallots are softened. Add thyme and stir until thyme releases it’s fragrance, about 1 minute. Add bacon back to mushrooms, stir to combine, turn heat off and set aside while you cook eggs.

4. In a cast iron or non-stick pan, melt butter over medium heat. When butter foams, crack eggs carefully into pan. Top eggs with salt and pepper to taste. Cook just until the whites are set, but the yolks are still runny for sunny side up eggs.

5. Divide your mushrooms between your plates, top with eggs and enjoy. Add a nice slice of rustic bread if you like.

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