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Olive oil fried egg with oyster mushroom, broccoli crowns and heirloom tomato relish
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Olive oil fried egg with oyster mushroom, broccoli crowns and heirloom tomato relish

Yields 2 servings

  • 2 large organic eggs
  • 1 medium size heirloom tomato
  • ¼ lb oyster mushrooms
  • ¼ lb broccoli crowns
  • 1 tsp minced garlic
  • 5 tbsp extra virgin olive oil
  • 2 chilies de arbol
  • ½ bunch of thyme
  • Salt and pepper to taste

Procedure:

  • Heat oven to 400°. In a small bowl toss mushrooms, broccoli, chili, garlic, thyme, and 1 tbsp olive oil, season with salt and pepper. Place on a sheet pan and roast for 15-20 minutes until tender.
  • Wash and dice medium heirloom tomato, add 1 tbsp olive oil and season with salt and pepper and set aside.
  • In a small non stick pan, over medium high heat, add olive oil and fry egg to sunny side up, season with salt and pepper.
  • To plate discard thyme and chili. Add mushrooms and broccoli to base of the plate and top with fried egg, garnish with tomato relish.

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