Mushroom Toast With Scrambled Eggs Bacon Recipes

SOFT SCRAMBLED EGGS ON TOAST

Steps:

• Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
• Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
• To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.

SCRAMBLED EGGS WITH BACON AND MUSHROOMS

Steps:

• First fry the bacon in a little butter until it's fairly crisp, then remove it to a warmed serving dish and chop it up quite small, and keep it warm. Next fry the mushrooms in the bacon fat, tossing them around the pan and only cooking them very lightly. Then remove them and add them to the bacon. Now take a saucepan and melt about ½ oz (10 g) of butter in it. Whisk the eggs together in a basin, season them with salt and pepper, then stir them into the butter, using a wooden spoon - keep stirring over a medium heat and scrape the base (and especially the corners) of the pan to prevent the eggs sticking. When they are half cooked (ie about half cooked egg and half liquid) remove the saucepan from the heat, add another knob of butter, then stir until the butter has melted and the eggs (which will go on cooking in the heat of the pan) are soft and glossy. Now mix in the mushroom and bacon, and pile the mixture on to toast or into a gratin dish.

SLOW-SCRAMBLED EGGS WITH POTATOES, MUSHROOMS, AND BACON

Steps:

• Put the potato dice in a small pot, cover with cold water, and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer until cooked through but still firm, about 5 minutes. Drain and cool. In a medium skillet, cook the bacon until crispy. Remove it with tongs or a slotted spoon and drain on paper towels. Add the potatoes to the leftover bacon fat, and cook over medium heat until golden brown and crisp on all sides, about 7 minutes. Add the mushrooms, season with salt and pepper, and continue to cook until mushrooms are tender and lightly brown. Drain any excess fat from the pan and set it aside while you cook the eggs.
• Melt 1 tablespoon butter in a small, heavy-bottomed saucepan over medium-low heat. In a medium bowl, lightly beat the eggs and cream. Pour the eggs into the pan and stir with a wooden spoon or plastic spatula until they just begin to thicken, about 10 minutes.
• At this point, lower the heat, add the remaining 2 tablespoons butter, season with salt and pepper, and continue to stir. Don't cheat-in order to make the eggs as creamy as possible, it's important to stir gently and continuously, and take your time. When the eggs begin to thicken, after about 5 minutes, remove the pot from the heat.
• Warm the brioche or toast the bread lightly. Set the potato-mushroom mixture over medium heat, add the bacon, and warm thoroughly. Return the eggs to low heat and cook until they will just barely hold together and resemble a thick, creamy sauce, then spoon them over the brioche or toast. Spoon the potato mixture over or around the eggs and sprinkle with chives.

EGG, BACON, MUSHROOM, AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 350°; butter a shallow 2-quart casserole.
• In a large skillet, cook the bacon until crisp; drain well and crumble.
• Add the green onions and 1 tablespoon butter to the pan and cook for 2 minutes, stirring.
• Add the mushrooms and cook for 2 to 3 minutes more, then remove from the heat.
• In a medium bowl, beat the eggs, milk, salt, and pepper together.
• Stir in the cheese and mushroom mixture.
• Pour into the prepared dish and bake, uncovered, for 30-35 minutes, or until puffed and set.

SCRAMBLED EGGS AND MUSHROOMS (1953)

Steps:

• Whip eggs and stir in butter.
• Place bacon in a skillet and fry until crisp.
• Remove bacon but leave drippings in pan.
• Add mushrooms to drippings.
• Cover and cook for 15 minutes.
• Remove cover and cook until browned.
• Stir bacon pieces and onion into egg mixture.
• Add egg mixture to hot pan and cook stirring, until eggs are set and cooked to your liking.
• Season to taste.

MUSHROOMS & SCRAMBLED EGGS ON TOAST

Steps:

• Heat olive oil in pan on medium-high heat for about 30 seconds. If you are using a pan that is not non-stick you may wish to add more oil to prevent mushrooms from sticking.
• Add mushrooms to hot oil, and saute for 3-4 minutes until brown. For crispy mushrooms, saute an additional minute.
• Remove mushrooms from pan, set aside.
• Beat egg with milk and water. Add to the same pan used to saute the mushrooms. Cook until eggs are scrambled, light, and fluffy, about 3 minutes.
• While the eggs cook, place bread in toaster and toast.
• Place toast on plate, top with sauteed mushrooms, scrambled eggs and cheese, if desired. Serve hot.

MUSHROOM "TOAST" WITH SCRAMBLED EGGS & BACON

Steps:

• In a pan at a medium heat put the bacon and mushrooms (top facing up) on the grill.
• Carefully take the mushrooms out when starting to brown on top, turn over and spread the underside of the mushrooms with half the spread then put back in the pan topside down until mushrooms start to brown and bacon is cooked then put aside.
• Whisk together the eggs with the pepper in a bowl.
• Add the remaining spread to a small pan and add the egg mixture stirring continuously until eggs are just scrambled.
• Take eggs off the heat and fill the underside of the mushrooms with the scrambled egg.
• Chop the cooked bacon and sprinkle over the eggy mushrooms and serve.