Not only is this recipe great for brunch, it’s also a delicious option for Meatless Mondays. Good quality mushrooms are mandatory for Mushroom Toast with Poached Egg and Arugula since they’re one of the stars of the show. The other star, a perfectly poached egg, when cut open oozes golden yolk to take this dish over the top.
When I say “real” maple syrup, what I mean is someone tapped their trees and turned it into maple syrup. Then you stop at a local farm, market or shop and buy some. Once you’ve had the real deal, the grocery store stuff just isn’t going to do it for you. So, the best way to enjoy this quality of maple syrup is to pour it over something that’s really just a reason to sop it up. French Toast is that perfect vehicle.
I once submitted a recipe to Canadian Living Magazine. They had a contest sponsored by Egg Farmers of Canada so I sent in a recipe for Omelette Made Easy. It wasn’t chosen to be published but they did send me a cheese knife. That’s when I knew I’d made it big!
Have you ever watched cooking shows where contestants compete to make the perfect omelette? They make it look so complicated. I’ve always made mine a little differently, kind of a cheat that ensures the eggs are cooked, not overcooked. Eggs aren’t supposed to be brown. Total spoiler if you ask me.
One of my first real jobs was at a tea room. When I say real, I mean I actually got paid. In money. It was the summer before high school and my friend Laurie and I served Devon Tea, iced sandwich loaf and quiche to (mostly) old ladies. We once talked a young man who worked down the street into coming in for lunch. We were silly and giggly and served him a Monte Cristo. If you’ve never had one, it’s kind of like a combination of grilled cheese and French toast. They were served with the crusts cut off and cut into 3 fingers. I’m pretty sure the poor guy left hungry. And embarrassed.
The concept of the Turkey Patty Melt Panini all started with a little jar of peony jelly.
And I know you’re thinking “I don’t have peony jelly,” but jelled cranberries or pepper jelly would be just as yummy in this!
My last CSA share in the fall included a really interesting creation from Sarah who had made some unique preserves using edible flowers. I’d forgotten about it because the little jar had slipped behind some other larger but less exciting items. So I opened it right away and served it with some Brie and thought wouldn’t this be great incorporated into a sandwich or panini. Well, wouldn’t you know, the next day I find ground turkey on sale. You know I can’t pass up a sale.