Fancy Pants Toast with Shiitake Bacon

Sourdough toast, a smear of salted butter, soft scrambled eggs with herbed cream cheese and maple roasted Shiitake mushrooms: AKA “Shiitake Bacon”. It. Is. So. Good. That is all.

Click here to get all the Shiitakes you need for this recipe

Little Village Mushroom’s Fancy Pants Toast

Ingredients

A nice loaf of sourdough bread

eggs (I usually use 2 per person)

herbed cream cheese (like garlic and chive)

salted butter

goat cheese (optional)

fresh chives, thinly sliced (optional)

olive oil

salt and pepper

First gather all of your Ingredients. Preheat the oven to 400 for the mushrooms, and begin to make the Shiitake bacon.

for the Shiitake bacon

(makes 1-2 servings …make extra! It’s addicting!)

1 cup sliced Shiitake mushrooms – about 2 oz

2 teaspoons tamari or soy sauce

1 1/2 teaspoon maple syrup

1/4 teaspoon pepper

1/2 teaspoon paprika

Put the sliced mushrooms into a large bowl and add the tamari, maple syrup, pepper, and a drizzle of olive oil. Toss until well coated and turn out onto a parchment lined baking sheet. Roast, stirring occasionally until nicely browned and crisped to your liking. Remove and set aside for later.

While the mushrooms are roasting, heat a skillet over medium heat for cooking your eggs. Add a nice sized pat of butter to the pan. Next, crack your eggs into a medium sized bowl, add to them a sizable dollop of herbed cream cheese, and season with salt and pepper before beating gently with a fork. Once the butter has melted and the bubbles subside, add the eggs to the pan and cook, folding gently until creamy and just cooked through. While the eggs are cooking, thinly slice the bread and toast, buttering generously with more of the salted butter.

To assemble: Pile a generous heap of soft scrambled eggs onto each piece of buttered toast, top with the Shiitake bacon, a crumble of goat cheese and a sprinkle of fresh chives if desired. Dive in!