I woke up this morning to a very strong but delicious smell coming from my kitchen. I think my roommate made herself an omelette and the smell got me thinking about breakfast before I was even out of bed. I had bought three different kinds of mushrooms at the coop the other day, and had yet to find a place to use them, and so this open faced egg sandwich was born.
Then I fried the eggs until they were almost done, leaving them slightly undercooked as I wanted to reheat them right before serving. I am an over easy/over medium kind of lady, so I always do a flip. Not so keene on any runny white but loving the runny yolk, it is a hard balance to master, but with patience you will get it! I try not to use cooking spray very often, but in this case I find it works better then regular oil in keeping the eggs intact.
Next, the veg! I added the mushrooms and shallots first, allowed them to cook for about a minute, and then added the spinach and the tomato. Both have a high water content so it is best to wait until after the mushrooms and shallots have some color before adding them to the pan.
At this point, I threw my gluten free Udi’s whole grain toast into the toaster, and made a space for my eggs to go back in the pan to warm up while the toast was toasting. At this point I turned off the burner, as I did not want to overcook the eggs and the residual heat would do just fine.
Next, the assembly. Topped with aged goat cheese and basil, this was a hearty, yet healthy breakfast that I will certainly make again. It really didn’t even need the bread, in fact next time I may substitute sauteed potatoes, to make a mushroom and potato hash.
I have also been experimenting with “vine” videos- hearty breakfast