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