bougie eats

Poached Egg and Mushrooms

Serves 2

Ingredients:
– 2 Eggs (poached)
– 2 toasted pieces of brioche bread
– Mushroom garnish

Mushroom Garnish:
– 3 cups cubed seasonal mushrooms
– 3 slices bacon, cubed (for meatless option sub for garlic confit)
– salt to taste
– pepper to taste

Directions:
1. Heat sauce pan. Cook bacon, cubed. When bacon is done remove from pan and set aside. Use bacon grease to cook mushrooms.
2. Add mushrooms to greased pan. Salt and pepper to taste. Cook until browned, slight crunch, add bacon for last minute. Remove and place on paper towel to soak up excess bacon fat.
3. Toast bread.
4. Add mushroom garnish to toasted bread.
5. Poach your egg. Set atop the garnish and bread. Pour excess bacon fat from pan (about 1 tsp.) over egg. Salt and pepper to taste.

Corn Flake Crusted French Toast

Ingredients:

Makes 4 slices

Cornflake crust:
2 C cornflakes
2 T brown sugar
1/4 t cardamom
1/4 t cinnamon
Pinch salt

French Toast:
¾ C Half & Half
3 lg. eggs
2 T brown sugar
1/4 t cardamom
1/4 t cinnamon
1/4 t salt
4 brioche slices
cornflake crust
2-3 T butter

Directions:
1. Put all crust ingredients in food processor and blend to the consistency of breadcrumbs. Put aside.
2. In a bowl mix half & half, eggs, brown sugar, cardamon, cinnamon and salt until well blended.
3. Soak each slice of bread in the above mixture (30-40 seconds each side, longer if you like the middle soggy). Coat each slice in corn flake crust mixture.
4. Heat griddle over medium heat, add butter. Place each slice over heat.
5. Cook until golden brown.