BREAKFAST ESSENTIALS: MUSHROOMS & EGGS ON TOAST
I came up with this recipe while trying to decide what to serve for breakfast. I was going to do mushroom and cheese omelets, and then changed my mind. This recipe has a lot going for it... It's easy to make, tastes great, and has beautiful presentation. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Eggs
Number Of Ingredients 12
Steps:
- PREP/PREPARE
- Gather your Ingredients (mise en place).
- Add the butter and oil to a small sauté pan over medium heat.
- When the foaming subsides, add the mushrooms.
- Allow them to cook until they begin to soften and brown, about 6 - 8 minutes.
- Chef's Note: While the mushrooms are cooking, season with some salt, pepper, and the optional cayenne (if using).
- Use a slotted spoon and place the mushrooms on a piece of toast.
- Immediately, return the sauté pan to heat, and add the egg.
- Chef's Note: There should be plenty of oil in the pan from cooking the mushrooms. Plus by using the same pan it will add a bit of flavor to the egg.
- Cook until the white is fully set, and the yolk is still runny about 2 - 3 minutes.
- Add the egg to the top of the mushrooms.
- PLATE/PRESENT
- Drizzle with some hollandaise sauce (if using), and maybe a bit of chopped dill. Enjoy.
- Keep the faith, and keep cooking.
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