It's that time of year again, when we find any excuse possible to live outside in the sunshine and enjoy our view over the central part of San Francisco Bay. We are lucky enough to be able to walk with our coffee cups down to the farmer's market on Sunday mornings, here in our little community. Walking back, our arms and bags laden with fresh local produce, artisan cheese, hand-crafted olive oil...
3 tablespoons extra virgin olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 tablespoon chopped fresh basil leaves
3 cups mixed mushrooms - doesn't matter what kind!
2 tablespoons chopped Italian parsley
1/4 cup sun dried tomatoes (packed in olive oil)
Put 2 tablespoons of the oil into a nonstick pan, heat gently, then add the shallots,garlic, and basil. Saute gently for a few minutes until softened, but not browned.
Chop or slice mushrooms and add to the pan, saute for 4-5 minutes until they just start to brown, remove from heat.
Mix the eggs into a bowl with the parsley, salt and pepper to taste. Then carefully stir in the mushroom mixture, and the sun-dried tomatoes. Wipe the pan clean.
Heat 1 tablespoon of oil in the clean skillet and pour your egg mixture back in. Cook over medium heat for 8-10 minutes until set on the bottom. Transfer to under a pre-heated broiler and cook for about 2-3 minutes until the top is nicely brown. We love to top ours with a nice manchego or parmesan cheese, but it's all up to you!
1/2 glass Champagne
2 barspoons of Grand Marnier
freshly squeezed orange juice to top off
Enjoy your next Sunday Brunch - would love to see some of your favorite brunch specialties!
Martini Glasses with Etched Schools of Fish!