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 peppe...
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