Hunter’s Eggs; Menu of the Week

Another egg dish – I'm on a kick!

Hunter's Eggs 

This is a variation on a Basque dish of peppers and tomatoes. It's a simple dish, with just a few ingredients but bursting with flavors. The name comes from two types of hunter's in our fields this time of year: mushroom and wild boar. 3oz (100gr) mushrooms 

1 red onion
2oz (60gr) bacon
2 tsp olive oil
2 eggs
1 tsp paprika, (smoked is nice)
pepper

Clean mushrooms and slice thickly. Roughly chop onion. Cut bacon, cross ways, into strips. In nonstick skillet, sauté bacon until crisp. Remove and set aside. Add 1 tsp oil and onion. Cook, over medium heat, until onions just start to brown, 7 – 10 minutes. Add mushrooms and continue to sauté until mushrooms start to brown, 5 – 7 minutes longer. Return bacon to skillet and keep warm while cooking eggs.

In separate nonstick skillet (I have one just big enough for 1 egg – cute!) heat 1 tsp olive oil. When hot add eggs and fry, trying to keep a nice shape, just until the whites are set; they're meant to be 'sunny-side up'. Divide bacon/mushroom mix between two plates. Put an egg on top of each, Sprinkle with paprika and pepper and serve.

In addition to the above, for the week of October 3 we have Baked Salmon, Tomatoes Stuffed with Sage, Veal Duxelles, Pumpkin Lasagne, Brown Rice and Beans, Oriental Style….

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Bon Weekend!