Breakfast is my favorite. Early morning is a fine time for me to enjoy food with a cup of coffee and a short period of solitude. My first meal is nearly always two eggs cooked in a small skillet: sometimes scrambled, sometimes over easy with a runny yolk, sometimes poached. It’s how I give my body the energy for the day.
Occasionally, I like to upgrade the eggs by adding hot peppers and tomatoes and a bit of cheese, or putting the egg on a crisp piece of toast with some butter and parsley and seasonings.
Egg on Seasoned Ciabatta Toast with Mushrooms and Balsamic is a robust and welcome way to change an ordinary breakfast of toast and eggs into an extraordinary, yet still simple meal.
Always a fan of dense breads, I like to buy ciabatta bread when I can find it. The rustic Italian bread holds up to any kind of topping, and is an especially good companion to a soft egg. For this recipe, choose French bread, baguette, or your favorite kind of thick and hearty loaf.
Egg on Seasoned Ciabatta Bread with Mushrooms and Balsamic
Ingredients
? ½ cup mushrooms, chopped or sliced
? 1 or 2 slices of Ciabatta bread, or other dense bread like baguette or French loaf
? 1 tablespoon butter
? 1 teaspoon chopped parsley
? 1 teaspoon Italian seasoning
? 1 tablespoon olive oil or butter
? ½ cup mushrooms, chopped or sliced
? 1 tablespoon DeNigris Seasoned Italian White Wine Vinegar
? 1 tablespoon DeNigris Balsamic Vinegar of Modena, Platinum Eagle
? 1 or 2 eggs, cooked fresh: poached or over easy
? salt and pepper to taste
Instructions
- Toast bread slices under a 450-degree broiler for one minute.
- Immediately spread butter on hot bread, allowing it to melt. Sprinkle parsley and Italian seasoning over the bread slice.
- Place back under broiler for one to two minutes, watching carefully until bread is golden brown.
- Place oil or butter in very hot skillet. Pour in mushrooms in a single layer.
- Sauté the mushrooms by letting them sit and get a bit crisp on each side before flipping and stirring, about a minute. When they are partially browned, pour the Seasoned Italian white wine vinegar over the batch and give a quick stir.
- Transfer mushrooms from skillet and place on a paper towel to soak up water.
- Drizzle the Platinum Eagle balsamic over toast, place egg(s) on toast, and add mushrooms to the plate.
- Sprinkle salt over the food to suit your taste.
Rhonda Franz is a freelance writer, licensed teacher, home operations specialist, and domestic chef. She combines her professional background and mommyhood experiences to write on family, parenting, cooking, and education. A city girl at heart, Rhonda is raising three lively (and hungry) boys in the woods of northwest Arkansas with her husband. You can read more about her at captainmom.net.