Rose Finn potatoes, poached egg, Maitake mushrooms.

Picked up a few new cookbooks this past week, including Beginnings by Chris Cosentino. This dish was the first recipe from the book that I tried, though I had to make a substitution due to availability (Where are the black truffles, Whole Foods?). The book's description of the dish said something along the lines of 'when the ingredients are this good, the keep the recipe simple'. I couldn't agree more. 

Buttery Rose Finn potatoes are boiled until tender, then briefly sauteéd in butter and sprinkled with chives and sea salt. They are then topped with thyme-roasted Maitake mushrooms and a poached farm-fresh egg. A great winter snack. Or in my case, eat a double portion for lunch. 

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Comments

[Lauren]

Looks amazing!