Regular readers may recall a post from a couple of weeks back, Stories of Pretend Meals, in which I mentioned a current favourite book of mine, Julia Turshen’s Small Victories. The other week when Karl was in Brisbane, I picked up some mushrooms as you can see in the featured image. I turned to Julia…and decided to make her roasted mushrooms on toast for dinner topped with her highly improved version of the basic fried egg.
For the toast I used some wholemeal sourdough bread from The French Baker (the Wellington shop, I didn’t pop over to Greytown!). And for the mushrooms, these lovely oyster mushrooms pictured below.
All you need to do is to preheat your oven to 220C and line a baking sheet with parchment paper. Spread the mushrooms onto the sheet, drizzle with olive oil and sprinkle with salt and thyme. Mix it all up, and roast for..well, 30 minutes to 40 minutes depending on the mushrooms and your oven.
Toast your bread, rub one side of each piece with a garlic clove, spread with crème fraîche or cream cheese, and top with the mushrooms. Season to taste or…top with a fried egg (or two).
Now…I have made many a fried egg in my time, but Julia Turshen’s method of cooking is the best. Just warm a little olive oil in a nonstick frying pan. Crack eggs into the pan and sprinkle each egg with a bit of salt and pepper. Then… and this is the genius bit…sprinkle a few drops of water (less than a teaspoon) into the frying pan, making sure to let the water hit the bottom of the pan and not the eggs. Carefully cover the pan immediately with a lid. Let the eggs cook until the whites are cooked through but the yolks are still a bit soft. Will only take a minute or two. Makes seriously good eggs! Check out her full recipe for Olive Oil-Fried Eggs with Yogurt + Lemon here.
Footnote: try her fish with bacon (why have I never done this before?) and turkey and ricotta meatballs. Just brilliant, easy cooking for the domestic cook in the domestic kitchen who enjoys good food.
Star rating Julia Turshen Small Victories *****
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