Mushroom and Egg Toast
The name of the game is utilizing ingredients which you have already prepped! I had extra mushrooms and challah leftover so I made an egg scramble! Check out the last recipe (Mushroom Duxelles on Toast) to see how I prepped the mushrooms. This is a quick breakfast or brunch that is simple and easy to make!
Instructions:
Check out the last video for more!
1. Toast your bread, I used Challah with some butter
2. In the same pan I cooked some extra shallots with ghee at the same time
3. Remove the toast and cook reheat your extra mushrooms with the shallots
4. Beat 2 eggs with a tablespoon of soy sauce, and black pepper to taste
5. Add some butter to the mushrooms and pour in the eggs. Cook your eggs how you like them but I prefer them softer with big curds
6. Top your toast with you mushroom eggs, Parmesan cheese. I had extra gremolata from the last video so I used that for some extra acidity. I also love Sriracha on my eggs so that adds great heat and acidity.