Every week I receive pasture raised eggs from Breezy Willow Farms CSA. Lets just say I have to get creative to eat them up. I love to make quiche and scramble them. But a pan fried eggs is divine. This week I had so many mushrooms to use up so I sauteed them with Irish Butter onions with spinach. Toss in some spicy micro greens for some zip.I made a horseradish lite vinegar and dill dressing. I tossed this on the mushrooms and plated. The salad used left over heirloom tomatoes and fresh golden beets. Add some quality barrel aged feta from Aladdins Middle Eastern market located in Laurel, MD. Slice some hearty breads top with dressing. Top sea salt and black pepper.