A couple of months in the past, we made a journey to Seattle that was past inspiring, and naturally, centered round actually good meals. Between the scrumptious brunches, candy ice cream treats, and unimaginable dinners within the Pacific Northwest, I used to be shocked to find that a few of my favourite bites have been at our resort’s restaurant. The most eye-opening, scrumptious dish being the scrambled egg and mushroom toast that Chef Kaleena Bliss shared with us on our final afternoon.
The Executive Chef at Conversation, situated within the Thompson Hotel, Kaleena left us chattering over dinner about ingredient combos and flavors I’m nonetheless attempting to recreate at dwelling. (I’m nonetheless dreaming concerning the charred cucumber and tamarind French dressing with crispy shallots.) But I couldn’t recover from that humble show-stopper of a mushroom toast. After all, at first look, it’s straightforward to underestimate the ability of a easy recipe.
With a ardour for domestically foraged substances (together with wild mushrooms like those on this recipe!), Kaleena is understood for her capacity to talk to and characterize the encircling, native setting by meals. One chunk of this mushroom toast, and I used to be instantly transported to the forests of the PNW, due to the dish’s earthy mushrooms and recent herbs.
As Kaleena shared in our dialog, by being considerate with in-season substances and utilizing tried and true strategies, it’s straightforward to create restaurant-quality bites in your very personal kitchen. Keep studying to seize the recipe for Chef Kaleena Bliss’s go-to meal.
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can you share your process for developing this recipe?
This is a dish that I make often at home. To me, this dish is very seasonal—the kind of mushrooms I use change as the season progresses. I wanted to make something that is earthy and reminds me of the Pacific Northwest.
What makes this recipe your go-to?
This recipe is super quick and easy to make, and aside from the mushrooms, utilizes ingredients that most people already have in their kitchen, i.e., eggs and bread. When I get up in the morning, I usually don’t want to cook something extravagant that leaves the kitchen a mess for the rest of the day. This dish can be made in under 10 minutes and is an easy crowd-pleaser.
what tools do you need to make this Scrambled Egg and mushroom toast recipe?
I usually make this dish using two small pans and a toaster. One pan is for sautéing the mushrooms and the other is for scrambling the eggs, and the bread can be easily sliced and thrown in the toaster. If you are in a rush, you can cook the mushroom in one pan, and then just add the eggs to that same pan and cook everything together.
I recommend a good nonstick egg pan and a heat-resistant rubber spatula. Scrambled eggs are quick to make when you have a good little pan. I get the pan very hot, add some butter or oil, and then immediately add the eggs. It can be cooked in about two minutes this way, if you’re just making a single serving.
A good nonstick pan is great for any breakfast eggs. Once you learn to flip an egg, you’ll never go back.
What Hero Ingredients Make This mushroom toast Special?
For my personal preference, the bread and the mushrooms are the most important part of this recipe. I love a good sourdough bread or seeded wheat bread with a thick crust. I like the texture that it adds to the dish. But for me, the mushrooms are the highlight. This recipe was really just a vehicle to put foraged mushrooms on.
Are There Any Ingredients Swaps We Should Know About?
This recipe can be modified in many ways. Instead of using butter, you can use olive oil to eliminate the dairy. There are several high-quality, gluten-free breads out there that can also be substituted.
What is the secret to making this recipe taste delicious every time?
Make sure you cater the recipe to what you’re craving. If you want more garlic, use more garlic. If you like your bread softer, don’t toast it as much. If you like your eggs super fluffy, add a little cream to the scramble. You can also use dry spices and other fresh herbs to flavor the mushrooms to fit your palate.
What is the best part of creating recipes at the restaurant?
The best part of creating recipes is that I know it’s something that I enjoy eating.
what do you hope people feel when they make one of your recipes?
My hope is that people see that you can make something that’s restaurant-quality in your kitchen at home, and it doesn’t have to be a huge, messy hassle. When I’m making a recipe for the home cook, I usually try to simplify it as much as possible, because I understand that not everyone has the time to commit to making something complex.
I hope that with this dish, people can also see that recipes are not always black and white. You can play around with flavors and the ingredient amounts you want to use to satisfy your own cravings, and it can still turn out great!