5 cups - assorted fresh mushrooms (cremini, shiitake, portobello, oyster, king oyster)
2 tbsp - canola oil
1 cup - onions or shallots, finely chopped
1 tsp - garlic, chopped
2 sprigs - fresh thyme, roughly chopped
2 tbsp - butter cubes
3 tbsp - chives
2 cups - spinach
12 slices - sourdough bread
12 - eggs
pinch – chili flakes
Just before cooking, wash the mushrooms by dusting them with flour and then rinsing them in cold water. The flour acts as an abrasive to help remove dirt. Towel dry the mushrooms and slice them a quarter inch thick.
Heat oil in a wide pan and sauté the onions, garlic and thyme until the onions turn golden brown. Turn up the heat and add firm mushrooms such as king oysters, portobellos and shiitakes. Sauté briskly until they are brown and slightly wilted. Add the delicate mushrooms such as cremini and oyster mushrooms and sauté until they turn brown and any liquid has evaporated. For browned, caramelized mushrooms make sure your pan is wide and that you do not add in all the mushrooms at once, or the pan will fill with water from the mushrooms and they will boil rather than sauté.
Stir in the butter, chives and spinach and toss well until the spinach wilts. Remove from heat and season with cracked black pepper and sea salt.
Toast the bread and cook the eggs to your preference (fry, poach or scramble). Top each slice of toast with 2 tbsp of sautéed mushrooms and one egg. Sprinkle sea salt and chili flakes on the egg and serve.
Mushroom, Portabella (2 per pack) (approx 220g) (each)
Crisco Canola Oil (946ml)
Onion, White (approx 291g) (each)
Onion, Shallot (kg)
Garlic, California (approx 52g per bulb) (each)
Herb, Thyme (approx 28g) (each)
Dairyland Unsalted Butter (454g)
Herb, Chive (approx 28g) (each)
Earthbound Farm Organic, Salad Baby Spinach (5oz)
Sunterra San Francisco Sourdough (ea)
GoldEgg Free Run Eggs Large, brown (dozen)
Morton Bassett Red Chilies Flakes (37g)