Courtney: The best damn brunch for dinner EVER!

Now I'm sorry I don't have a picture reference, but this actually is a very simple meal to make.  After a hard day of cleaning house (and I mean CLEANING...as in, scrubbing grout with a bleachy toothbrush and a paper towel over my nose and mouth, though I think my olfactory senses were still compromised), I was really hungry!  My boyfriend came home with some great goodies, so here's what we put together.  This was so, so amazing that I simply MUST share (and it probably took 15 minutes to make...yay)!

Step One: THE DRINK

Blend a whole lotta raspberries and a banana or two (probably two if you're making this for two people) and voila!  Raspberry/Banana Smoothie.  Yum yum!

Step Two: MUSHROOM AND SCALLION SAUTE

Slice up three different types of mushrooms: oyster, shitake and your good old garden variety white buttons.  Slice up some scallions.  About 4 or 5 should be good.  I had probably six but most of the tops were cut off from previous use.  Saute these together with some olive oil, and a sprinkle of garlic powder (I usually use fresh but we were being quick, remember?).  Salt and pepper to taste.  Don't saute too long - just enough that the mushrooms look coated and a little bit wilty.  You want the green onions to still look green.  I'd say I sauted about 6 or 7 minutes.

Step Three: THE EGGS

I looooove sunny side up eggs.  I love dipping bread in the yolk.  If you don't like sunny side up eggs I suggest you either change your opinion, or cease and desist making this recipe.  It's so good with yolk.  SOOOOOO good.  So, obviously step three is making 2 sunny side up eggs per person.  I like the top to get a little cooked though so I always cover mine while they're cooking.  Keep the heat around medium or medium low to minimize the eggs hardening, but I hate it when the white is still runny on top.  Yuck.  Sprinkle salt and pepper on them before covering.  In fact, if you cover them they might not even technically BE sunny side up eggs...I might be operating under an entirely incorrect pretense.

Step Four: THE MINI-ANTIPASTO

Slice up some herbed soppresatta, put a nice goat's milk cheese on a plate with a knife (we had a lovely "chabis" made by Laura Chenel's Chèvre), and some sliced baguette (ours was a black and green olive baguette).

Step Five: MINGLE YOUR FOOD LIKE IT'S 1999

Put the eggs on the plate next to each other with the mushroom saute close by.  Arrange some baguette and soppresatta slices on the plate.  The best thing about this brunch was the endless amount of combinations you can make and literally everything stacked on top of a baguette round was amazing!  My favorite was egg and mushroom saute on baguette, or wait, was it soppresatta with goat cheese and mushrooms, or was it goat cheese and egg yolk on bread with mushrooms and a big ol' piece of soppresatta!?  You get it now.  Any time you need a sweet break, keep your smoothie nearby for a cleansing sip.