Frisée and Wild Mushroom Salad with Poached Eggs

Pretty self explanatory.

Ingredients

• 10-12oz creminis, sliced (or whatever mushrooms you can get your hands one)
• 2 small heads of frisée, torn into bite-sized bits
• Enough eggs for however many servings
• olive oil
• juice of half a lemon
• salt

Straightforward recipe: Saute the creminis in some olive oil. When they're cooked down, toss them with the frisee. Squeeze lemon juice over the whole thing. Poach eggs and top the salad with the poached eggs. Done.

Thoughts: Simple and delicious. I don't know how often we find ourselves in possession of frisée, but that's a farm share for you. In the future, I might consider adding thinly shaved parmesan or similar. Actually, we did this a few times when we had it. So there you go. Could possibly have used a bit more "dressing" - if I were to do it again, I'd make a light vinaigrette but with lemon juice instead of vinegar, and possibly mayo instead of mustard as an emulsifier.

Disaster Index: 1/10