To a scrumptious new year!

January 2nd, 2011 § 2 comments

I wish you and your dearest a very happy and scrumptious new year 2011!
May it bring you a whole lot of happiness, love, health and many dreams come true!

Leonie's hen egg

Thank you all so much for hanging out in my kitchen in 2010! It meant a lot to me.

I am looking forward to sharing with you many moments of gourmandise in 2011.

‘Til then here’s to a pristine new start with this pristine little egg and this scrumptious Sunny side up, parsley pesto and wild mushroom sandwich…

Mirror egg and wild mushroom sandwich

Happy new year and bon appétit on my kitchen diaries!
The gourmande, M.

Sunny side up, parsley pesto and wild mushroom sandwich
Sandwich ‘Oeuf au plat, pesto au persil et champignons sauvages’

per pers.
prep: 5 min. cook: 5 min

Ingredients:
1 farm egg,
1 bun, halved or 2 slices of your favorite bread;
1 Tsp parsley pesto*;
1 small handful wild mushrooms, brushed;
1 knob of butter or 1 Tsp olive oil;
sea salt and pepper to taste
Pan fry the mushrooms with half of the butter/olive oil for a couple of minutes. Season to taste. Reserve. In the same pan, add the rest of the butter/olive oil and cook the egg sunny side up for a couple more minutes. Season to taste Reserve.

Lightly toast the bun halves in the pan. Spread the parsley pesto on the bottom half bun. top with the egg and mushrooms and the top half of the bun. Serve immediately

Bon appétit!

 
Parsley pesto

Parsley pesto
Pesto au persil

prep: 10 min.

Ingredients:
3 large handful parsley, washed and roughly chopped;
3 small handful almonds;
1 shallot roughly chopped;
~ 20 cl virgin olive oil;
1 Tsp lemon juice;
sea salt, chili pepper and frshly ground pepper to taste
Pour the parsley, almonds, and shallots in the bowl of an electric mixer or food processor (you could also use a large mortar if you prefer). Season to taste with sea salt chili pepper and pepper. Grind for a couple of minutes.

Add the lemon juice. Mix further while pouring the olive oil slowly. Mix until smooth (or not so smooth… it’s up to you! I like it a little chunky). Keep covered and refrigerated

Use as a sandwich spread, dip, pasta sauce or to season vegetables.

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