8 ounces shiitake
2 tablespoons garlic
2 tablespoons shallots
1 teaspoon rosemary
1 tablespoon amaranth
salt and pepper, to taste
4 eggs
1 cup nightcrawler worms รข€" blanched
3 shallots, sliced
1/2 cup Sherry vinegar
Heat pan. Add oil. When hot, add shitake mushrooms, garlic, rosemary and shallots. Roast for 4 minutes than add amaranth and cook for 2 minutes. Blanch the worms and cut. Beat egg with salt and pepper. Add worms and cooked mushrooms. Heat omelet pan and finish in the oven. Heat the sliced shallots and vinegar, cook for 2 minutes. Serve omelet with pickled shallots on top.
bacon recipe courtesy of: Chef Floyd Cardoz, Top Chef Masters, Season 3, Episode 3, Quickfire Challenge, Bravo TV
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