Staunton Star - Times - Published in the Interest of the Staunton Community for Over 143 Years

Many restaurants offer brunch specials, but people need not leave home to ensure a delicious meal. This recipe for "Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices" from "Sunday Brunch" (Chronicle Books) by Betty Rosbottom can be just the dish to begin your week.

Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices

Serves 4

Mushroom Sauté

1 1/4 ounces mixed dried mushrooms

1 1/2 cups boiling water

3 tablespoons olive oil

8 ounces sliced brown mushrooms

2 teaspoons minced garlic

1 teaspoon dried crushed rosemary (see tip)

Kosher salt

Freshly ground black...