Eggrooms

It's a rainy day here in the San Juan Islands... a perfect day for eggrooms.

Whoa - what's that?

Eggrooms is a recipe that I invented nearly 50 years ago for a romantic morning after breakfast. I've never seen it published anywhere... before now.  So the secret is now officially out.

A good blogger would have pictures, both intermediate and finished.  I'm a hungry blogger.

This is way easier (especially for one who fears flipping floppy things with a spatula) than a mushroom omelet.

Ingredients

• Mushrooms, sliced 1/8" thick
• Four eggs
• Butter
• Garlic salt
• Pepper

Start by slicing enough mushrooms 1/8" thick to cover the bottom of your non-stick frying pan.  Try to make the slices uniform in thickness so they all will cook at the same rate.

Melt a tablespoon or so of butter in the pan and saute the the mushrooms over medium heat until they are getting golden brown edges on the bottom side.  Don't try to turn them over - you can't, and even if you could by the time you get the last one done, the first will be over-cooked.  Romove the mushrooms from the pan, retaining as much of the butter in the pan as possible.

Did I mention that I am spatula impaired?  I can only handle two eggs at a time.

Return half of the mushrooms to the pan and arrange them into two circles, more of less, with the centers large enough to contain the egg yolks.  Crack two eggs into the mushroom circles.

Sprinkle with garlic salt and pepper.

We like our eggs over easy - cook as you would normally

Prepare the second two eggs the same way.

You will find eggrooms to be as tasty as a mushroom omelet, but in a different way...

Enjoy!

Eggrooms