Your weekend Delicious Idea from Food Fusions

One of my favourite weekend pasttimes at the moment is visiting the Winter Farmer's Market on the Plaza of Nat Bailey Stadium (Ontario and 30th).

Open every Saturday from 10am until 2pm until April 30th, the Market is full of friendly vendors selling fantastic fare - to indulge in on-site or take home.

A few of my favourites are Bean Boys for their tangy humouses, the Wild Jam man with lovely jams from Williams Lake, B.C., Creperie La Boheme for delicious crepes - sweet or savory, and the Thai Princess. There are also a number of vendors who sell a huge variety of wild mushrooms. Following is an easy way to use wild mushrooms to jazz up your weekend brunching. For more on the Farmer's Market visit http://www.eatlocal.org/

Scrambled Eggs and Wild Mushrooms

Here's an easy way to Michelin-star your Sunday scramble.

Beat your (organic, free range) eggs with a little bit of whipping cream. Pour into a small non-stick pot over a teaspoon or so of butter, and stir occasionally (but not so much they break into little pieces) on a low heat.

At the same time, fry off your wild mushrooms with rock salt or sea salt and organic olive oil.

Get yourself a stainless steel chef's circle and put it in the middle of your plate. When the eggs are cooked, press them firmly into the chef's circle, and gently remove. Lay your mushrooms around the outside of the eggs, and dribble Louisiana hot sauce over eggs and shrooms.

Add your favourite toast (mine is currently whole wheat sourdough) and there you have it - a cheffed-up scramble to start your Sunday.

And don't worry too much about the butter and cream - there's still plenty of time to jog the seawall before the weekend's over.

Enjoy!