Guest Post: Toast Champignon with Bacon and Mushrooms by Crumb: A Food Blog
We have a guest in the kitchen! We’re thrilled to welcome Isabelle of Crumb: A Food Blog back to our kitchen, bringing together everything we could possibly want in a weekend brunch dish. Dig in and make your morning a little brighter!!
Hey there! I’m Isabelle, chief cook and bottle washer at Crumb: A Food Blog. I’m thrilled to be taking over the Mushrooms Canada blog today to share one of my favourite mushroomy brunch dishes.
The recipe I’m sharing today is a recreation of the must-order dish at my favourite brunch spot here in Toronto.
I’m normally not the kind of person who orders the exact same thing every time they go to a particular restaurant, but this dish is the exception to that rule… no matter how tempting the other menu options might be, my heart belongs to the Toast Champignon, a savoury combination of sauteed mushrooms and bacon served on a toasted bagel and topped off with a poached egg. I will happily wait for an hour in line just to get my fix.
However, the good news (for both me and for you) is that I’ve figured out how to make a copycat version at home that comes together in less time than it takes to get a table for two during the Sunday morning brunch rush.
My version has all the same things I love about the original, plus a handful of barely-wilted spinach stirred in at the last minute for a pop of bright green colour. And if you don’t like making poached eggs, don’t stress… a sunny-side up egg will do just as well.
Add a big mug of coffee and a simple tossed salad, and you’ve got yourself the perfect kick-off to a lazy weekend. No lineups (or getting out of your PJs) required.
Toast Champignon with Bacon and Mushrooms
Prep Time: 10 mins | Cook Time: 15 mins | Serves 2
4 strips bacon, finely chopped
225g white button mushrooms, thickly sliced
1 small shallot, finely chopped
2 tbsp dry white wine
1 cup baby spinach, roughly chopped
¼ cup chopped fresh parsley
½ tsp salt
½ tsp fresh ground black pepper
1 bagel, halved, toasted and lightly buttered
2 eggs, poached
1. In a large heavy-bottomed skillet set over medium-high heat, fry the bacon until well browned and starting to crisp.
2. Add the mushrooms to the pan, and saute for 7-10 minutes or until all the liquid has evaporated and the mushrooms are golden brown. Add the shallots and white wine, and cook for another minute, or until the wine has mostly evaporated.
3. Remove from heat, and stir in the spinach and parsley. Let stand for a minute or two to allow the spinach to wilt. Season with salt and pepper.
This recipe certainly takes the guess-work out of planning breakfast! Another big thanks to Isabelle for sharing this quick, colourful dish.