Eggs Over Easy, Straw-Mushroom Toast
Earthy mushrooms such as straw and chanterelle varieties -- with shimmery eggs and the regal ruby essence of port wine, make this a holiday brunch entree. We’re suggesting a new, easy way to help you get ingredients together by not doing as much prep, allowing the new TeChef Print Design pans to speak to you (with graphics done in Teflon® nonstick coatings), and guide you as you measure out amounts right from the bottle.
In a large skillet such as the TeChef Print Design Art Pan coated with Teflon® nonstick coatings, pour the oil into the pan right from the bottle, using the printed circles right on the pan to efficiently show you how much oil measures 1 tablespoon. Heat the oil over medium, and saute the onions a few minutes to turn them translucent. Add the mushrooms and cook until they brown, seasoning with a little salt and pepper and the thyme. Add the soup and stir well. Push the ingredients to the sides of the pan, and pour 2 tablespoons of the port wine from the bottle into the pan, using the circles again to measure. Stir the pan ingredients all together and cook to heat through; transfer to a bowl and keep warm.
Pour a tablespoon of the oil from the bottle into the same skillet, using the pan to guide you again. Let the oil heat and spread throughout the pan. Gently break three eggs into the pan and cook over easy. Remove them and keep warm. Do the same for the remaining three eggs. Divide the mushroom mixture on top of each piece of the toast, and then add the tomatoes and micro-greens and finally top with the cooked egg. Sprinkle with parsley and cheese and serve immediately.