Wednesday, March 3, 2010

You are going to be SO GLAD you read my blog!

I can't believe i haven't already shared this recipe with you.  This is THE way to eat eggs.  Seriously.  I know about eating eggs.  And this is IT.  I need a name for it though.  I don't know what to call it.  Let me tell you about it, and we'll go from there.

Start, with a nonstick saucepan.  Yes, you read that right.  SAUCE PAN.  NON-STICK.  I know.  Terms i don't usually use.  But for this one thing.....this is the way to go.

So you have your small non-stick sauce pan, and you have your well-fitting (is that a word?) lid waiting in the shadows for its moment of glory.

First things first.  

Butter.  The salted kind.  This is the foundation of your perfect breakfast.  Put some in the pan.

Heat over medium heat until the butter is melted.

Line the bottom of the pan with sliced mushrooms.  Texas Fresh little white button mushrooms will do in a pinch, and that's what these are.  But if you happen to have your hands on some baby bellas, you will never eat anything BUT this.

Sautee for about 20 seconds or something and flip 'em.

Have your eggs ready.  As soon as you flip the mushrooms, drop in the eggs.  This is actually only two eggs, in spite of the 3 yolks.  One was a double-yolker.  These eggs are farm fresh wonderful, orange-yolked, top of the line, home grown, best flavor in the world, eggs.  Try to get some of those.  But if you can't regular, flat, pale, store-bought eggs will work.  Just not as magnificently.

On top of the eggs, cheese.  Pretty much any cheese you like will work here.  This day, i used a shredded fiesta blend.  Be generous.  Next, put on the lid.  I took a picture of it with the lid on, but that was a really boring picture, so i'm going to let you use your imagination.

Don't lift that lid too often, and don't let it sit too long.  I like runny yolks and non-runny whites, don't you?  This picture is about 15 seconds away from perfection.  I put the lid back on briefly to take care of some wobbly whiteness.

Then, easy as .....  way easier than pie .... flip.  There it is!  You've got your sauteed mushrooms, cooked into  your sunny-side-uppish eggs with cheese on top - er, on bottom.  And you're going to need  a spoon, so you can enjoy the goodness.

Liquid gold.

Wait!  Haven't we forgotten to thank the Lord?  All natural ingredients, all made by God, all together.  He deserves your thanks for this and so much more.

Now enjoy!

If you don't believe me, try it, just one time.  It's the best thing you've ever done with an egg.

In other news, these are two of my new roosters (baby roosters), Magnus and Zebu.  Zebu is the very confidant, in your face, dark-colored fella up front.  Magnus is the low-key guy chillin' out, maxin', relaxin' all cool, there under that little shelf.  Those guys huddled in fear in the back are future dinners, and they don't like me.  We call them The Nuggets.  We have really never called them The Nuggets until i did it just now, but i thought it was pretty funny, so i went there.

Magnus and Zebu know about eggs.  They used to live in eggs.  They think you should try my recipe too.

In other other news, i have two broody hens at my house.  If that interests you - or if you have no idea what broody means, check out detailed educational value type chicken business over here.

***This blog post has been entered into the "Grow Your Own Roundup."  Check it out here.***


  1. How about
    "Mushroom-Upsidedown-Eggs"? =)

  2. i agree with mom about the name!! it seems to fit!! i must get some mushrooms and try this!!

  3. Do you know just how close you are to a very famous Julia Child recipe? are famous !

  4. I'm thinking you could make this in a cast iron pan.

    Since you're using homegrown eggs, show off your dish in our "Grow Your Own" roundup this month. To participate, find the details here:

  5. Hey Kris,

    I thought i left this comment before, but clearly i was mistaken.

    Do you know what Julia called her eggs? I would love to see her similar recipe.


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