Yesterday at the Farmers Market I found some beautiful King trumpet mushroom, I thought it would be a nice compliment to our Oh soooo famous Sunday brunch.

Brunch for 2

Ingredients:

2 potatoes (waxy ones the best, like yukon gold)

2 eggs

2 handful of mushrooms. I had the King trumpet but try it with chanterelles, shiitake, porcini... any kind!

And some “hard” cheese like old manchego, parmegiano, etc..

I started making the potato galette. I used the mandolin to shave the potato thin. Not too thin you don’t want them to break but thin enough because you don’t want them to take too long to cook.

In a cast-iron pan, I drizzle a little olive oil, and then start laying the potato slices like if you make a pie. I turn the heat on to medium and let them cook, when the bottom of the galette has a nice color I flip it. The easiest way is to put a plate up side down on top of your pan and quickly flip them both. Then you will have in your plate the galette, the cooked side up, just gently push it back in the pan. And finish the other side. Don’t forget your seasoning, salt & pepper to taste.

At the same time, in another pan, I drizzle a little olive oil, add a crushed clove of garlic, let cook for a minute, just to give it the flavor, then throw in your mushroom, sliced, chunked or whole depending on the mushrooms you choose. For the king trumpet, I sliced them length wise. I had a little salt & pepper and Herbes de Provence, fresh parsley would be nice too. By the way, I use Herbes de Provences in pretty much every dish I cook. I usually put them in the beginning of the cooking process so they can give all their flavors.

Once your mushrooms are cooked, set them aside. Please don’t OVER cook them, their are delicate and gentle, a mushroom should still have firmness when you bite in it. A mushroom gooey or soft is over cooked, no need to be mean to the mushroom! think of it like pasta, al dente!

Fry your eggs in a pan sunny side up. I know some people out there are going to freak out because I am going to talk about keeping the yolk runny. It’s an egg, if you don’t like the yolk then don’t eat eggs!

In a plate, layer the potato galette, the egg and top it with the mushrooms and a couple shavings of the cheese of your choice (here Manchego)

When you cut in the egg, the yolk will run and coat all the other ingredients, like a sauce (see last picture). Yummy!

Please: find some fresh egg, organic if possible. Don’t tell me they cost too much I bought 12 of them for less than $2 at the Alameny farmer’s market, they are wonderful.