This one was completely ripped off the menu of a local restaurant of ours, where we encountered the dish about a decade ago. It has a few delicate components but is relatively easy to make with some patience.
It starts with a plate of matchstick potatoes. Take one potato and finely julienne with some slow and steady knife work – before cooking up in the air fryer. From there, sautéed mushrooms are added next, oyster work best. Fried eggs with runny yolks are the essential crown to this dish before finishing with a pan sauce; using the mushroom pan, add quality olive oil, a couple cloves crushed garlic and a couple tablespoons finally chopped parsley. Cook until garlic bitterness softens then drizzle over the dish.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!