Mushroom and Eggs on Toast
So simple yet so decadent. It truly transforms the humble egg. A favorite for brunch with friends or a lazy Sunday morning. This recipe yields one glorious portion.
- 2 slices gluten free bread ( I like Udis)
- 2 slices bacon or prosciutto (skip for vegetarian)
- 1 cup of chopped mushrooms
- 1 garlic clove, crushed
- 2 poached eggs (or soft scrambled)
- 1 tablespoon of chopped tarragon (basil or thyme)
- Salt and pepper to taste
This is so simple it’s barely a recipe. It is more assembly instructions.
Fry the bacon in a pan. Remove and reserve the grease. Crumble the bacon.
Add a few tablespoons of bacon grease back to the pan. Add the mushrooms and saute for 5 minutes. Add the garlic and saute for 2 more minutes. Add crumbled bacon, salt a pepper to taste and keep warm.
If you can multi task, drop your eggs while your mushrooms are cooking. Poached eggs should take 2 to 2 1/2 minutes in barely bubbling water.
Toast your bread and assemble! Top toast with mushroom mixture, egg and fresh herbs.
That’s it! Your guests will be impressed!