Sometimes you just need a freshly poached egg – straight from your best friend’s hen house.

And then, you also need to live on the edge…treat yourself to some sautéed wild mushrooms, steamed asparagus, a touch of rosemary, sesame oil, and honey…and just savor

EVERY. SINGLE. BITE.

Yes, do you.

Wild Mushroom and Asparagus Poached Egg

2 tsp. sesame oil
2 cup wild mushrooms, chopped
2 tsp. fresh rosemary, minced
1/4 tsp. fresh ginger root, grated
1 tsp. honey
1/4 cup fresh asparagus, chopped and lightly steamed
1 pastured egg
kosher salt

Heat the oil in a medium skillet over low heat. Add the mushrooms with a touch of salt and sauté until they begin to release their juices. Add the rosemary, ginger, and honey and cook 2-3 minutes more.

Transfer to a plate outfitted with a cookie or biscuit cutter if you want a perfectly round mound of mushrooms.

Top with a perfectly poached egg, freshly steamed asparagus, and plenty of salt.

Be amazed.