This delicious recipe is the best way to start your day with Bologna.
|4||slices Maple Leaf bologna .25 inch thick)|
|2 tbsp||vegetable oil|
|2 cups||sliced mushrooms|
|2 tbsp||balsamic vinegar|
|2 tbsp||fresh parsley|
|4||slices bread, toasted|
|salt and pepper|
In a skillet over medium heat, brown bologna lightly in oil. Remove bologna, add mushrooms, and cook for 5 minutes or until tender. Stir in vinegar. Season to taste. Cook while stirring until most of liquid evaporates, approximately 2 minutes.
In a non-stick skillet, cook eggs in a little butter, sunny side up. Plate by spooning mushrooms on bologna; top with eggs and garnish with parsley over toast.
Except from The Bologna Cookbook by Kevin Phillips (Flanker Press, 2014) To see how you get even more tasty recipes please visit http://www.flankerpress.com/product/the-bologna-cookbook
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