Recipes | Farm & Larder

Ingredients

• 1 tablespoon olive oil
• 1 large shallot, finely diced
• 1 clove garlic, chopped
• ½ teaspoon thyme, chopped
• 1 tablespoon butter
• 6 ounces wild mushrooms, halved or quartered depending on size
• ¼ cup white wine, or broth
• ½ cup heavy cream
• 4 slices multigrain bread, lightly toasted
• 12 spears asparagus, blanched
• 4 eggs
• Sea salt and fresh ground pepper