Fresh squeezed lemon juiceto taste, a couple dashes, or use white wine
Fresh chopped parsleychives, ramp leaves, or another herb
Kosher salt and pepperto taste
Unsalted butterfor cooking
Over easy or poached eggs
Cook the pancakes and keep warm.
Meanwhile, brown the bacon until the fat renders, then transfer the bacon to another pan and cook with the dryad saddles and chicken of the woods or other mushrooms, browning them gently with a good knob of butter and seasoning to taste. Fry an egg quick in the bacon grease.
Just before serving, hit the mushrooms and bacon with lemon juice to taste, add the herbs, then serve 1 nettle pancake per person with the eggs, mushrooms and bacon, drizzling any juices over the top.