Wild Chanterelles are in season right now. That means two things: they are in abundance at the moment and the prices on them are really reasonable. My local market is selling them for $5.99/lb. I love them prepared a number of ways but one of the simplest is one of the best – just saute them in a mixture of olive oil and butter.
I took that idea and expanded it just a bit for this morning’s breakfast.
Toast and butter a piece of toast and place on a plate.
Saute thinly sliced onions, a little thyme, chanterelles and crimini mushrooms until tender. Place them on top of the toast.
Return the saute pan to the heat and fry an egg until the white has set but the yolk is still runny.
While it’s frying grate some Asiago, Parmesan or Gruyere cheese over the mushrooms.
When the egg is cooked place it on top of the mushrooms.