Caprese Baked Egg Cups

Caprese Baked Egg Cups

Recipe courtesy of Taylor from The Girl on Bloor

Prep Time: 10 mins | Cook Time: 12 mins | Serves: 12 egg cups

Ingredients

Butter, for greasing
12 eggs
½ cup button mushrooms, sliced
½ cup cherry tomatoes, sliced into quarters
½ cup bocconcini cheese pearls, cut in half
½ cup fresh chopped basil
Salt and pepper to taste

Method

1. Preheat oven to 350 F.
2. Prepare veggies, and grease muffin tins with a generous amount of butter so that egg cups don’t stick. Crack eggs into each muffin cup.
3. Divide veggies evenly among muffin tins, then season with salt and pepper.
4. Bake in the oven for 12-15 minutes, until yolks are just set. Cook closer to the 15 minute mark if you like your yolks semi-hard.
5. Serve and enjoy! To re-heat, microwave two at a time for 1 minute.

Making mornings simpler is music to our ears! A big thanks, as always, to Taylor for sharing such mouthwatering recipe ideas with us.

Mushroom Breakfast Sandwich

Mushroom Omelette Breakfast Sandwich

This recipe serves four, but I think I will make this the next time I have company for brunch and just serve the sandwiches cut in half. One whole sandwich would be too much if you are having loads of other things, but half would be just right. You will be looking for different times to serve these just like I am. Enjoy!

Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 4

Recipe courtesy of Christina from Strawberries For Supper

Ingredients

3 tbsp butter
200 grams cremini or button mushrooms, sliced
6 eggs
2 tbsp milk
1 tsp fresh thyme (optional)
¼ tsp salt
pinch of pepper
150 grams sliced Black Forest deli ham
4 slices Havarti or Swiss cheese
4 croissants

Method

1. In a large non-stick oven safe frying pan, melt the butter over a medium heat and add all the sliced mushrooms with a pinch of salt and pepper. Sautee the mushrooms for 10 minutes, or until the mushrooms are browned.
2. While the mushrooms cook, slice the croissants lengthwise to create a croissant bun and place them on a foil or parchment paper lined cookie sheet.
3. Add all the eggs to a bowl and lightly beat them with a fork. Add the milk, fresh thyme, and salt and pepper.
4. When the mushrooms are browned, make sure they are spread evenly on the pan and pour in the egg mixture. With a spatula, move the egg around to create ripples and to help the egg cook faster by moving cooked egg aside so the runny egg can fill in the space.
5. When all the egg is just about cooked, you can finish it off by putting the pan under the broiler for 30-40 seconds. Keep it there longer if you want the top of the eggs to brown but keep a very close eye on it.
6. Transfer the omelette to a cutting board and slice it into four portions. Put one portion on each of the croissants. Top the sandwiches with ham and one slice of Havarti cheese.
7. To serve right away, put the sandwiches in 375 F oven for 5-7 minutes or until the cheese is melted and the ham is warmed through. If you want to heat them through later then wrap them individually in foil and keep in the fridge until needed. You can keep them safely for 1-2 days in the fridge.

This comforting breakfast-style meal is simple enough for weeknight supper, but also decadent enough for Sunday Brunch with friends! As always, a big thanks to Christina for sharing her creativity and mouthwatering meal inspiration!

Roasted Mushroom Scones

Roasted Mushroom and Aged Cheddar Scones

These are a savory-breakfast-lovers’ dream! We make a few different types of scones, both sweet and savory, each year to bring to our family brunch gathering, and these are without doubt my favourite. So full of salty, savory mushroom flavour and ooey gooey aged cheddar cheese. They freeze wonderfully, too! Just take one out and warm in the oven and you’ve got a homemade treat to indulge in.

Recipe courtesy of Kelly from The Gouda Life. 

Ingredients

Scones

  • 2½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher/sea salt
  • ½ cup COLD butter,
  • 2 large eggs, lightly beaten
  • ⅔ cup buttermilk
  • ⅔ cup grated aged cheddar
  • 1 cup chopped roasted mushrooms, recipe follows
  • 1 egg, beaten lightly, to brush tops of scones

Roasted Mushrooms

  • 450g whole cremini, wiped clean and stems removed
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp fresh ground pepper

Method

Scones

  1. Preheat oven to 375.
  2. Whisk together the flour, baking powder and salt in a large bowl. Cut in the butter using a pastry cutter or two knives until you’ve got a crumbly mixture with butter pieces no larger than peas.
  3. I like to put the bowl in the freezer for 10 minutes here to make sure everything is as cold as possible. If you skip this step, no problem.
  4. Add the lightly beaten eggs and buttermilk and stir to combine. It will be wet and sticky.
  5. Add in the cheddar and cooled chopped mushrooms and knead the dough, folding it over on itself 5-6 times to incorporate the mushrooms and cheese.
  6. Again, I like to pop it in the freezer at this point for another 10 minutes.
  7. On a lightly floured surface, turn the sticky dough out and knead lightly a few more times. Roll the dough ¾ inch thick. Cut out 3 inch squares, then cut diagonally to make triangles. You should have about 10 scones.
  8. Place on a parchment lined baking sheet, brush with a little beaten egg and a sprinkle of fresh ground pepper if you’d like.
  9. Bake for 20-25 minutes or until golden brown.

Mushrooms

  1. Preheat oven to 425.
  2. Toss whole mushrooms in the oil, salt and pepper.
  3. Spread on a baking sheet and roast, stirring a few times, until tender and browned, 30 to 35 minutes. Let cool completely before chopping up and adding to scone mixture. If you have leftovers, save them for an omelette in the morning.

Notes

I’ve used Cremini mushrooms here, but you feel free to use what you like best.

For cheese, I used a cheddar aged for 3 years but again whatever you like will be great. Something sharp and tangy works really well.

Roasted Mushroom Garlic Toast with Crème Fraîche

True mushroom lovers relish the simplicity of the British classic, mushrooms on toast. I mean what is better than toast piled high with buttery sautéed mushrooms? Garlic toasted sourdough and crème fraîche elevate this roasted version but it’s the locally grown cremini, cinnamon cap, and oyster mushrooms that steal the show.

Recipe and photo courtesy of Kathy from Wild Card Creative.

Prep Time: 5 minutes | Cook Time: 15 minutes | Serves: 4

Ingredients

2 tbsp. butter
500 g. mixed mushrooms
3 cloves garlic, smashed
3 sprigs fresh thyme
4 thick slices sourdough
4 tsp. garlic butter
¼ cup crème fraîche
broccoli shoots (or other tender greens), to serve
shaved pecorino or parmesan, to serve

Method

1. Put a large cast iron (or baking sheet) in the oven while it preheats to 400°F.
2. Add the butter then quickly stir in the mushrooms, garlic, thyme, and a pinch each of salt and pepper.
3. Roast until browned, about 8-10 minutes. Remove from oven.
4, Spread the garlic butter on the sourdough and bake until golden brown, using the broiler if desired.
5. Spread each toast with crème fraîche, mushrooms, shoots and, if desired, shaved cheese.

Mushroom & Lemon Pepper Popovers

To get maximum rise, I spoon the cooked mushrooms into the bottom of the pan instead of folding them into the batter. Even so, some work their way up to the top during the baking process. The results? A crunchy top, flecks of mushroom, big air bubbles, and a mushroomy layer that just begs for a slice of bacon or a side of scrambled eggs.

Recipe and photo courtesy of Charmian from The Messy Baker.

Prep time: 10 minutes + 30 minutes resting | Cook time: 40 minutes | Makes: 6 Popovers

Ingredients

Popovers
1 cup all-purpose flour
1 teaspoon ground lemon pepper
2 teaspoons finely grated lemon zest
1 cup whole milk
3 large eggs
2 tablespoons melted butter

Mushroom Layer
6 medium white button mushrooms (about 2-inches wide each), chopped to 1/4-inch pieces
2 tablespoon butter, plus more for greasing the pan
1 teaspoon ground lemon pepper
Preheat the oven to 450°F with a rack positioned in the centre. Generously butter a 6-cup popover pan or large muffin tin.

Method

Popovers
In a 4-cup liquid measuring cup or medium bowl with spout, whisk together the flour, lemon pepper, and lemon zest.
In a small bowl, whisk together the milk, eggs, and melted butter. Pour the egg mixture over the flour mixture and whisk until combined. Cover and set aside for 30 minutes.

Mushrooms
In a medium skillet, over medium-high heat, melt the butter until bubbly. When it bubbles, toss in the sliced mushrooms and lemon pepper. Cook, stirring occasionally, until most of the water has been cooked out of the mushrooms and they are very tender.

Assembly
When the batter has rested 20 minutes, put the greased popover pan in the oven for 10 minutes to heat.

Once the popover pan is hot, remove it from the oven, and quickly close the oven door to retain the heat. Spoon the cooked mushrooms into the hot pan, being sure to distribute them as evenly as possible. Give the batter a stir, then gently pour it evenly between the six wells.

Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking for another 30 minutes. The popovers will emerge tall and golden brown with bits of mushrooms visible at the crown. Serve immediately. The popovers will deflate within minutes but should retain their signature air pockets.

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