Sunday, April 10, 2011

Crostini with Caramelized Onion Jam, Sauteed Maitaki Mushrooms and a Fried Duck Egg

This is a good recipe for a brunch, but you could easily serve it as an appetizer.   I chose duck eggs because I was at the local farmers market this past weekend and decided to try something new.  I did not taste much difference between the duck egg and a regular egg, the only difference was the size.  This recipe would be just as special with a regular egg.  This recipe is written for 4 servings.

4 slices of artisan bread
4 duck eggs
caramelized onion jam
about 4 ounces maitaki mushrooms, separated into small pieces
3 tbl butter
salt, pepper
1 clove of garlic, crushed

Toast the bread to that is golden brown and crusty, but not burnt.

Put one tbl of butter in a pan on medium low heat, add the mushrooms, salt and pepper to taste.  Saut√© for about 5 minutes and remove from heat.

Heat a non stick skillet on medium. Add a 1/2 tbl of butter and then crack the egg, season with cracked black pepper.  Once the egg white is crispy gently flip the egg on its other side, cook for about 1 minute just to cook the remaining runny part of the white.  Repeat this for all 4 eggs.

Now to assemble, slather the toast with the onion jam and then add some mushrooms on top.  Place and egg on top, try to position the yolk in the center.  You can leave it like this or cut it in half through the yolk allowing it to spread all over the toast and dish. 

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