Bacon, Egg and Mushroom Breakfast Toast Recipe - Everyday Food with Sarah Carey

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly is often cheaper than bacon.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast is dairy-free, while cream cheese is often more affordable.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain is healthier, while white bread is usually less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be cheaper.

Rub rustic bread toast with garlic and set aside.

Prepare about 4 cups of sliced mushrooms for 4 servings, using a mixture of oyster, shiitake, and white button mushrooms.

Cook bacon until crispy, then set aside.

Whisk 8 eggs with salt and pepper until fluffy.

Add about 1 teaspoon of bacon fat to the pan and sauté the mushrooms until the liquid has released and evaporated.

Scoop sautéed mushrooms onto the garlic-rubbed toast.

Add a little olive oil to the pan and scramble the eggs, stirring constantly over medium heat.

Stop cooking the eggs before they are completely set, as they will continue to cook.

Fold in 1/2 cup of ricotta into the scrambled eggs for creaminess and serve immediately on top of the mushrooms.

Top with 2 slices of bacon and a sprinkle of tarragon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens