LAST EGGS

We have sold our Seattle house about a week ago and with it our 6 chickens – Berta, Heidi, Emma, Frida, Wilma and Mimi. I miss them! I really loved owning these chickens and enjoying their incredible eggs. They were easy to care for and so fluffy and funny and they made me feel happy because I could give them our vegetable scraps and I knew our eggs came from happy chickens. And the eggs were beautiful and delicious.

So, we had their last eggs the other day and I made sure they shined. I made a “Strammer Max” which is a rustic slice of bread, usually topped with ham, crispy friend eggs and in this case, mushrooms. 

SERVES 6
  • 6 slices of rustic bread
  • a large handful of cremini mushrooms
  • 18 thin slices of ham (about 4 oz)
  • 3 tablespoons of butter
  • 1 clove of garlic, cut in half
  • chives, finely minced
  • sea salt and pepper

Clean the mushrooms and cut them into thin slices. Melt a tablespoon of  butter in a heavy skillet and fry the mushrooms until somewhat translucent, soft and flavorful. Season with salt. 

Add the other tablespoon of butter to the frying pan and roast the bread slices until as crispy as desired. Rub the bread slices with the garlic. 

Add the rest of the butter to the frying pan and fry the eggs sunny side up until nice and crispy. 

Assemble each slice of bread with ham, the fried egg and mushrooms. Season with salt and pepper and sprinkle with fresh chives.

 
SOURCE: A TRADITIONAL RECIPE
PUBLISHED ON JUNE 23rd, 2015