Campfire-Sautéed Mushrooms and Fiddleheads with Sunny-Side Eggs

<h1>Campfire-Sautéed Mushrooms and Fiddleheads with Sunny-Side Eggs</h1>

A Taste of Wild - Pacific Northwest

Jon Moore and Aubrey Gigandet bring you restaurant-worthy recipes you can make on the road, inspired by their travels in the Pacific Northwest.

Campfire-Sautéed Mushrooms and Fiddleheads with Sunny-Side Eggs

A sign reading Wild Mushrooms hung above a booth at the edge of the farmer’s market. Navigating the buzzing marketplace to get to the mushroom stand, we were rewarded with some nice, earthy morels. But then green spirals caught my eye—fiddleheads!  We grabbed a generous handful and paid. Wild mushrooms and ferns; they go great with breakfast.

INGREDIENTS

  • 4 local eggs
  • 1/4 cup wild mushrooms
  • 1/4 cup fiddlehead ferns
  • 1/4 cup cherry tomatoes
  • Salt and pepper
  • Olive oil
  • Bread
  • Feta

COOKING TOOLS

  • Chef’s knife
  • Cutting board
  • Spatula
  • Medium non-stick pan w/ lid
  • Grate (recommended if cooking over campfire)

METHOD

Heat the medium non-stick pan by placing it directly on coals. Add in 2 tablespoons of olive oil and let it get hot.

Once the pan is medium-hot, cook your eggs. Don’t let the temperature get too high, or you’ll scorch them the minute they touch the pan. We like to add in a little water and cover with a lid to ensure that the egg white cooks. When they’re ready, plate them and then throw the skillet back on the heat. Add more oil and let it sit.

Once it’s hot again, throw in the mushrooms and the fiddleheads, and let them cook for a couple minutes. Then, toss in the cherry tomatoes and stop stirring. We want the tomatoes to blister.  

Finish with salt and pepper, and then plate your veggies with the eggs and serve with toast.

Yields 2 servings.