Courtesy of Luke Fraser

MUSHROOMS ON TOAST

INGREDIENTS: 2 Spanish onions, finely chopped 1 tbsp butter ¼ cup maple syrup ½ cup butter

4 cups baby button mushrooms ¾ cups Gorgonzola cheese 2 lemons, for juice and zest 2 eggs

½ cup white vinegar 2 slices sourdough bread 1 tbsp finely chopped chives Pinch of salt & pepper

DIRECTIONS: 1. Finely chop onions. In a large skillet, add 1 tbsp butter and slowly cook and caramelize onions, stirring occasionally. Slowly pour in the maple syrup, stir 2. In a separate pan, add in the remaining butter and let it melt. Once melted, add in the mushrooms and cook them on medium-low heat. Once the mushrooms are soft and tender, add in the caramelized onions. Stir in the Gorgonzola cheese, until melted and smooth. 3. Zest lemon into a small bowl and set aside, then juice the lemon into mushroom mix. Stir. 4. For your poached eggs, bring a large pot of water to a boil and add salt. Let the water roll and bubble before adding in white vinegar. Using a spoon, quickly, but carefully, stir the water in a circular motion to create a small cyclone in the water. While the water swirls, crack your egg into the middle of the water and let cook for 5-6 minutes. Tip: Use a perforated spoon to remove the egg. Repeat the same process with the other eggs. 5. Toast your slices of sourdough bread with butter on a skillet. 6. To plate, spoon buttery Gorgonzola mushrooms on the toast. Top with a poached egg, lemon zest, a sprinkle of chopped chives and season with salt and pepper.

Courtesy of eggs.ca

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