Mushroom & Egg Breakfast Bruschetta

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 2 cups sliced mushrooms (8 ounces), any variety
• 6 large eggs
• ½ teaspoon kosher or sea salt
• ¼ teaspoon black pepper
• ⅓ cup chopped fresh herbs of choice, leaves and stems, plus more for garnish if desired
• 1 garlic clove, cut in half
• 8 (¾-inch-thick) slices baguette-style whole-grain bread or 4 slices larger Italian-style whole-grain bread, toasted

Instructions

1. 1Warm one tablespoon of olive oil in a large skillet over medium heat. Toss in the sliced mushrooms and cook for about 8 minutes, stirring occasionally, until their liquid evaporates.
2. 2Whisk the eggs, two tablespoons of water, salt, and black pepper together in a small bowl while the mushrooms brown. Stir in your chopped fresh herbs.
3. 3Reduce the skillet heat to medium-low. Move the cooked mushrooms to the edges of the pan, then pour the remaining tablespoon of olive oil into the center and swirl to coat.
4. 4Add the beaten eggs to the center of the skillet. Gently stir the mushrooms back into the middle and cook for 3 to 5 minutes, stirring occasionally, until the eggs reach a soft scramble. Take the pan off the heat.
5. 5Take the halved garlic clove and rub the cut side generously over one side of each toasted bread slice.
6. 6Divide the scrambled egg and mushroom mixture evenly among the garlic-rubbed toasts. Top with extra fresh herbs before serving.
7. 7Upgrade the dish by substituting standard white button mushrooms with locally grown or wild varieties for a richer taste.
8. 8Visit regional farmers markets or community supported agriculture programs to find fresh shiitake, oyster, or morel mushrooms.
9. 9Source wild mushrooms safely by purchasing from professional foragers who understand local varieties.

Nutrition

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