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, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!