|farm fresh (thank you Noggins)|
The addiction started months ago when I was exploring Korean cuisine where eggs adorn many a dish. One favourite is the dolsot (stone) bibimbap where a raw egg yolk is placed ever so gently on top of the rice filled piping hot stone bowl. One stir with the chopsticks and bam. Korean fried rice bowl. That then led to putting an egg on any old fried rice which then fuelled the way to putting the damn things on everything. Eggs, the gateway drug to more eggs.
The funny thing is I used to not really like eggs, relegating them solely to the greasy breakfasts of hangovers. And even then I'd usually only make it through one. But here I am today, addicted. Now all I can think about is what I can put an egg on. Breakfast, lunch and dinner.
Yesterday, feeling inspired by two new blogging friends Jenny Jack (coolest name ever by the way) of The Brunette Baker and Kelly Brisson of The Gouda Life (who is as, if not more, addicted), I whipped up a lunch with mushrooms, bacon, garlic, and onions on toast followed by a poached egg, local organic sprouts, and some award winning Avonlea clothbound cheddar from PEI. Needless to say, my lunch rocked. But today, with Brent home and hungry for breakfast, he was feeling rather jealous of my epic egg topped lunch. What was I to do? You guessed it. Put An Egg On It.
Spinach, Bacon, Mushroom Toast with Poached Eggs
4 slices thick cut bacon, the real stuff not that processed junk
2 shallots, diced
3 cups sliced mushrooms
3 cloves garlic, minced
3 tablespoons white wine
2 cups chopped spinach
4 slices bread, we used a gorgeous roasted garlic bread
shaved cheese of choice, something aged and bitey (We used Grizzly Gouda, another award winner but that's another post entirely)
Bring a shallow pot of water to a boil. Add a bunch of salt. This was a trick I recently picked up from another chef. The salt will allow the eggs to float rather than stick to the bottom of the pot. I find it works so well there's no need for vinegar. When it reaches a rolling boil, reduce the heat until bubbles are gently hitting the surface. Prep the eggs by cracking them into ramekins.
Heat a pan over medium heat. No need for oil since that bacon grease will lube everything up nicely. Add bacon and cook til browned yet not crispy. Add the shallots and mushrooms, sautéing until the mushrooms are brown and shallots translucent. Add the garlic and sauté about 2 minutes. Pour in the wine to deglaze the pan. Cook until the liquid evaporates. Add the spinach, cooking only long enough to wilt.
Now get those eggs poaching by releasing the egg as close to the surface of the water as possible. Thus, the ramekin. Soft yolks will take about 3-4 minutes. Meanwhile, toast the bread.
To assemble: toast then spinach, bacon, mushroom mixture then eggs. Top with shaved cheese, pea shoots if ya got 'em (these were some lovely local organic ones from TapRoot Farm), and some fresh cracked black pepper.
See what I mean? Oh, now you can't stop thinking about eggs? You're welcome.