Preparation

Clean the saffron milk caps thoroughly and remove the stems so that you can cook these separately. Peel and thinly slice the garlic. Drain the oil from the sun-dried tomatoes, and cut them in julienne. If they’re plum tomatoes, cut across so that the pieces aren’t too long.

Pick the leaves of the rosemary and chop (leave a few whole if you wish).

Heat a good glug of extra virgin olive oil in a large frying pan, and sauté the saffron milk caps. Add salt to taste, and the rosemary. When they’re almost done, add the thinly slices garlic, sun dried tomatoes and pine nuts. When the pine nuts are slightly golden, remove from the heat. Put a good amount of oil in a frying pan and fry the eggs, making sure to get the edges nice and crispy.

Serve the saffron milk caps with the garlic, tomatoes and pine nuts with the eggs on top.