OLIVE OIL FRIED EGG

A unique breakfast item for sure, but Chef Ryan Scott of ryanscott2go.com and Top Chef fame has something to chase away the basic breakfast options.

Olive oil fried egg with oyster mushroom, broccoli crowns and heirloom tomato relish.

Yields 2 servings

◦2 large organic eggs
◦1 medium size heirloom tomato
◦¼ lb oyster mushrooms
◦¼ lb broccoli crowns
◦1 tsp minced garlic
◦5 tbsp extra virgin olive oil
◦2 chilies de arbol
◦½ bunch of thyme
◦Salt and pepper to taste
Procedure:

1.) Heat oven to 400°. In a small bowl toss mushrooms, broccoli, chili, garlic, thyme, and 1 tbsp olive oil, season with salt and pepper. Place on a sheet pan and roast for 15-20 minutes until tender.

2.) Wash and dice medium heirloom tomato, add 1 tbsp olive oil and season with salt and pepper and set aside.

3.) In a small non stick pan, over medium high heat, add olive oil and fry egg to sunny side up, season with salt and pepper.

4.) To plate discard thyme and chili. Add mushrooms and broccoli to base of the plate and top with fried egg, garnish with tomato relish.

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