Monday, February 13, 2012

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.

7 comments:

Rebecca - A Daily Something said...

mmmmmmm. my nothing-for-breakfast sounds dull, too. also, I want a kitchen with painted white brick walls! gorgeous!

Eleanor said...

Wow, this sounds amazing. I like cooking with shallots so much! Can hardly wait to try this new breakfast.

Linda said...

Chanterellesssssssss!!! My goodness how I love chanterelles. Must try this next time :)

wmbg said...

damn.

trishie said...

Oh my! Oysters for breakfast, how decadent!

Shoko said...

Decadent indeed! Oysters, cream, buttered toast - dreamy.

Jocy said...

That's ridiculous. Mental note to try this at home.

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