Mushrooms with Fried Egg

This week, Rebecca Perkins — a Fun Freedom, head Make-Up Artist on Law and Order S.V.U., AND our family’s favorite foodie — offers her quick go-to meals. Best for planning averse Organic Freedoms, Smart Freedoms, and Funs.

This is one of my favorite quick and very satisfying dinners. You can add chickpeas to the recipe to bulk it up if it’s for more than 2 people since mushrooms can really cook down.

• 1lb Portabello mushrooms (or whatever kind of mushroom is available)
• 2 eggs
• 1 can chickpeas, rinsed (optional)
• Truffle oil
• Butter
• Olive oil
• Toasted Crusty Bread

Destem and slice mushrooms. Heat some butter and olive oil in a pan and add the mushrooms. Do not salt.  Coat the mushrooms in the fat and allow them to cook down. When they smell delicious and are soft, add the chickpeas. When the chickpeas have browned, pour the mixture onto a serving plate and salt and pepper. Pour a few teaspoons of truffle oil over top. In the same pan, melt a couple more tablespoons of butter and fry the two eggs until the whites are solid but the yolks are still runny. Immediately scoop eggs onto the mushrooms (and chickpeas) add another teaspoon of truffle oil and then eat it with a loved one standing right where you are with a couple of hunks of toasted bread to sop up the fat and egg yolk.
Serves 2