Toast with the Most.

Danish chef René Redzepi (Bon Appetit calls him "the world's best") sautés wild mushrooms in olive oil; adds shallots, cream, and oysters; and lays it all atop buttered sourdough toast with thinly sliced lardo. Suddenly, my go-to breakfast of oatmeal with sunflower seeds seems a tad dull. 

Read the magazine's charming feature on Redzepi (and get the recipe), here.

Photos by Ditte Isager for Bon Appetit.

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