From the Chef and crew at Prime25
Ingredients (Serves 6)
1 Demi baguette Sliced on Bias
1 cup Fontina Cheese grated
2-3 larger sized king trumpet mushrooms
3-4 green onions
6 eggs
1/3 cup white balsamic vinegar
¼ cup white wine
2 tbsp chervil
Directions
- Sliced green onions into julienne strip
- Quick pickle green onions for couple of hours in white balsamic vin.
- Soft boil eggs, separate yolks once cooled enough to touch
- Cut trumpets in half (score inside diamond)
- Coat with olive oil and sear king trumpets
- Once seared let cool, then cut again on a small bias
- Lightly sauté mushrooms again with olive oil
- Salt & pepper to taste
- Deglaze with wine and finish with chervil
- Toast bread with butter,
- Then broil fontina cheese about 1 tbsp on top of toast
- Spoon mushroom on top, then green onions and egg yolk on top