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.

INGREDIENTS:

•  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

INSTRUCTIONS:

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!