All you have to say is “eggs and toast” and I’m on board.
Add a mound of sautéed mushrooms on top, and now the dish looks and tastes like something more elaborate. It’s just eggs and toast, but the mushrooms elevate it. Instead of an everyday breakfast, suddenly it’s a brunch dish, a quick supper, or part of a menu for guests.
Continue reading "Mushroom Toast with Fried Egg" »
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