Heirloom Tomato, Egg & Mushroom Sliders

Heirloom Tomato, Egg & Mushroom Sliders

4 baby bella (portabella mushrooms)
2 tsp. extra virgin olive oil
2 large heirloom tomatoes, sliced
8 pastured eggs
1 Tbs. Kerrygold butter
1 tsp. Fleur de Sel (amazingly pricey and tasty sea salt – it’s SO worth it!)
freshly ground pepper
2 Tbs. balsamic vinegar
fresh basil for garnish

 

Preheat oven to 400 degrees.  
Line a large baking dish with parchment paper.  
Scoop out the inside scales of the mushrooms and place on parchment, scale side down, drizzle with oil, and roast for 10 minutes.  
Flip.  

Roast an additional 10 minutes.  
Remove from oven.
Meanwhile, in a large skillet, melt butter over medium to low heat.  
Using egg fry rings, pour the scramblings (salted and peppered) of each individual egg into the egg fry rings to create scrambled round slider layers.  

Once the shrooms have roasted and the eggs have cooked, assemble the slider stacks with a baby bella on the bottom, a tomato slice (with salt, of course), an egg layer, another tomato, and then another egg.  Finish off with a final tomato, since they are utterly irresistible), if you so desire.  Sprinkle generously with Flowers of the Salt and freshly ground pepper.  Drizzle with the lovely sweetness of balsamic.  Garnish with fresh basil.