When brunch time is also crunch time, recipes like this is the answer: quick and easy to make but tasty and satisfying too.
- 1 tablespoon olive oil
- 1 cup shitaake mushrooms
- 2 slices brioche bread, toasted
- 2 eggs
- handful of parsley
- salt & pepper to taste
- dash of truffle oil
- Fry eggs sunny side up. Set aside.
- Saute mushrooms until oil is absorbed about 3-5 minutes, adjust taste with salt and pepper according to your preference.
- Assemble on toasted brioche: mushrooms first, top with egg, sprinkle parsley and a dash of truffle oil.
Enjoy! Serves two.