Olive Oil Fried Egg with Oyster Mushroom, Broccoli Crowns and Heirloom Tomato Relish

Olive Oil Fried Egg with Oyster Mushroom, Broccoli Crowns and Heirloom Tomato Relish
ingredients
all
1/4 lb Oyster Mushrooms
1/4 lb Broccoli Crowns
2 whole Chiles de Arbol
1 tsp Minced Garlic
1/2 bunch Thyme
5 tbsp Extra Virgin Olive Oil
Salt and Pepper
to taste
1 whole Heirloom Tomato
medium
2 whole Eggs
organic, large in size
cookware
1
Heat oven to 400°F. In a small bowl toss mushrooms, broccoli, chile, garlic, thyme, and 1 tbsp olive oil, season with salt and pepper. Place on a sheet pan and roast for 15-20 minutes until tender.
2
Wash and dice medium heirloom tomato, add 1 tbsp olive oil and season with salt and pepper and set aside.
3
In a small non-stick pan, over medium high heat, add olive oil and fry egg to sunny side up, season with salt and pepper.
4
To plate, discard thyme and chile. Add mushrooms and broccoli to base of the plate and top with fried egg, garnish with tomato relish.