Ingredients
Scale
- Sourdough bread slices
- Unsalted butter for toasting
- A variety of mushrooms (such as shiitake, portobello, button), cleaned and sliced
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- A splash of white wine for deglazing
- Chicken stock for added depth of flavor
- Fresh eggs for sunny side up
- Maldon salt for finishing
- Green Chile flakes for a hint of heat
- Freshly ground black pepper for seasoning
- Thick-cut applewood-smoked bacon
Instructions
- Prepare the Toast:
- Butter the sourdough bread slices and toast them until golden and crispy. You can do this in a toaster or on a skillet for added flavor.
- Cook the Mushrooms:
- In a skillet over medium heat, add a bit of butter and sauté the shallots until translucent.
- Add the garlic and cook until fragrant.
- Increase the heat, add the mushrooms, and sauté until they start to brown.
- Deglaze the pan with a splash of white wine, then add a bit of chicken stock and reduce the heat. Cook until the mushrooms are soft and the liquid has mostly evaporated.
- Fry the Eggs:
- In a separate non-stick pan, fry the eggs sunny side up to your desired doneness, seasoning them with Maldon salt and freshly ground black pepper.
- Cook the Bacon:
- In a skillet over medium heat, cook the bacon until it reaches your desired level of crispiness.
- Assemble the Dish:
- Place the toasted sourdough slices on a plate.
- Top with the sautéed mushroom mixture.
- Carefully place the sunny side up eggs on top of the mushrooms.
- Sprinkle over some green Chile flakes for a bit of heat.
- Serve with the thick-cut bacon on the side.
- Serve:
- Serve this dish warm, accompanied by a glass of your favorite wine, for a truly indulgent meal.
