I am a firm believer that one great meal should follow another. And nothing plays the supporting role better than a dope breakfast after a dinner of “barely legal pork-belly” (stay tuned for upcoming post). Be it a breakfast burrito with some of Satan’s Hellfire Green Chile (shout out to the Budros Gali and Andrew), or since we are celebrating the local -Boomer -season here in Santa Barbara let it be Chanterelles and eggs (and lots of butter). It is just that simple, 3 ingredients, (OK 4,because we do count good black coffee) eggs, butter, and “the Champagne of mushrooms”.
I like to serve the eggs “fluffy scrambled” (that means I add whole milk or even heavy cream mmmm.) accompanied by a crustee french baguette, and let’s be honest the eggs are really a vehicle for delivering your favorite hot sauce (ours being The Blue Sky Cafe’s very own blend of peppers) so enjoy your Sunday with what Uta has proclaimed as her Best Western Breakee.
Mm, that looks tasty. How do you cook your mushrooms? (Or do you?)
Yep! The mushrooms are cooked (E., correct me if I’m wrong) like this:
http://letsgetfat.net/2009/12/chanterelles-with-polenta/
Just with eggs instead of polenta!
You got it D. Lots of butter and garlic.
Hi Daniel, I’m a friend of your grandparents in Pgh and a professional caterer. Your blog is a true joy to read,it’s great to see people having FUN cooking! Am looking forward to more great recipes. I will say you two eat amazingly well…keep it up!
P.S You are definately a chip off the old block..Your Dad is one mean cook.