A perfect breakfast needs toast, crispy bacon, and a well-seasoned egg to help you start the day.
Ingredients
- 1 cup diced bacon
- 4 cups chopped champignon
- 2 tablespoon butter
- 4 thick slices brioche toasts
- 2 tablespoon white wine vinegar
- 4 eggs
Directions
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Fill a medium-sized sauce pot with water and bring to a gentle boil.
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Heat a large skillet and cook bacon until lightly browned.
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Add mushrooms to bacon and stir, coating mushrooms with rendered bacon fat. Season with S&P and cook until moisture releases (about 5 minutes).
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Add butter to the pan, melt and sauté mushroom mixture while the butter browns, 1 to 2 minutes. Transfer the mixture to a paper towel-lined plate to drain off the fat.
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Take slices of toasted brioche and press them into the leftover pan grease, then arrange them on plates. Top each slice with an even amount of mushroom and bacon.
Use the bacon and mushroom juices to season your bread. Just be careful not to soak it.
- Season boiling water with salt and add white wine vinegar. Stir the water with a whisk until swirling. Crack eggs into individual small bowls. Lower each bowl and gently drop eggs into the water.
White vinegar helps the egg white stiffen around the egg when you poach it.
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Turn the heat down to simmer. After 2 minutes, check the eggs. If they are firm to touch, remove them from the water; if they wobble, put them back into the water for another 10 seconds.
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Remove eggs to a paper towel-lined plate to drain excess moisture.
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Turn eggs presentation side up, season with S&P, a drizzle of extra juices from the mushroom pan and transfer to the tops of each toast. Serve immediately.
Original recipe can be found here.