Fried Egg & Mushroom Tartines

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the onion and cut into ¼-inch-thick rounds; separate into rings. Cut off and discard the mushroom stems; quarter the caps. Peel and roughly chop the garlic. Halve the baguette. Cut off and discard the endive root; separate the leaves. Roughly chop the walnuts. Roughly chop the parsley leaves and stems. Place the ricotta cheese in a bowl; drizzle with olive oil and season with salt and pepper to taste.

In a bowl, combine the onion and 1 tablespoon of the tempura mix; season with salt and pepper and toss to coat. Transfer to a plate. To make the batter, in the same bowl, whisk together the remaining tempura mix and ¼ cup of cold water. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, working in batches, thoroughly coat the onion in the batter (letting any excess drip off) and add to the pan. Cook 1 to 2 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard any excess oil and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the garlic; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the Worcestershire sauce and half the vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until coated; season with salt and pepper to taste. Transfer to a plate. Rinse and wipe out the pan.

While the mushrooms cook, place the baguette on a sheet pan, cut side up. Drizzle with olive oil. Toast in the oven 7 to 9 minutes, or until the edges are lightly browned. Transfer to a work surface.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

To make the dressing, in a bowl, combine the mustard and remaining vinegar. Slowly whisk in 1 ½ teaspoons of olive oil until well combined. Season with salt and pepper to taste. In a separate bowl, combine the endive, blue cheese, and walnuts; season with salt and pepper. Add enough of the dressing to coat (you may have extra). Toss to combine. Season with salt and pepper to taste. Spread the seasoned ricotta onto the cut sides of the toasted baguette. Top with the cooked mushrooms, fried eggs, onion rings, and parsley. Divide the tartines, salad, and any remaining onion rings between 2 dishes. Enjoy!