A few months ago, we made a trip to Seattle that was beyond inspiring, and of course, centered around really good food. Between the delicious brunches, sweet ice cream treats, and incredible dinners in the Pacific Northwest, I was surprised to discover that some of my favorite bites were at our hotel’s restaurant. The most eye-opening, delicious dish being the scrambled egg and mushroom toast that Chef Kaleena Bliss shared with us on our last afternoon.
The Executive Chef at Conversation, located in the Thompson Hotel, Kaleena left us chattering over dinner about ingredient combinations and flavors I’m still trying to recreate at home. (I’m still dreaming about the charred cucumber and tamarind vinaigrette with crispy shallots.) But I couldn’t get over that humble show-stopper of a mushroom toast. After all, at first glance, it’s easy to underestimate the power of a simple recipe.
With a passion for locally foraged ingredients (including wild mushrooms like the ones in this recipe!), Kaleena is known for her ability to speak to and represent the surrounding, local environment through food. One bite of this mushroom toast, and I was immediately transported to the forests of the PNW, thanks to the dish’s earthy mushrooms and fresh herbs.
As Kaleena shared in our conversation, by being thoughtful with in-season ingredients and using tried and true techniques, it’s easy to create restaurant-quality bites in your very own kitchen. Keep reading to grab the recipe for Chef Kaleena Bliss’s go-to meal.
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!
Scrambled Egg and Mushroom Toast
Serves 1
A Restaurant Chef Shares the Secrets to Making this Mushroom Toast Delicious Every Time
Prep
10 minutes
Cook
10 minutes
Categories
Ingredients
- 3 farm eggs
- 1 lemon
- 3oz of your favorite seasonal mushroom
- 1T shallot, brunoised
- 1t garlic, brunoised
- 1t parsley, chopped
- 1t chive chopped
- 2-3oz whole butter
- Arugula as needed (large handful)
- 1 thick slice of crusty sourdough bread, or your favorite kind of bread
- 2T goat cheese
- Olive oil as needed
- S&P as needed
Directions:
- Cut the morels in half. Soak and wash in cold water to remove and excess sand or grit. Dry well.
- In a hot skillet, drop the 2oz of butter and let melt. Add the slice of bread to the pan and toast in the butter, until crispy on both sides. Remove from pan and keep warm.
- In a small mixing bowl, whisk together the eggs, parsley, and chive. Season with salt and pepper.
- Heat a saute pan with a drizzle of olive oil. Add the morels and season with salt and pepper. Saute for about 3 min, until they start softening and become fragrant. Add a little more olive oil if needed. Then add the shallot and garlic, and continue to sweat for an another minute or two. You don’t want to add this too early or the aromatics will burn before the mushrooms are cooked. Add the eggs all at once, and stir using a heat resistant rubber spatula. Continue to cook the eggs over medium heat to desired doneness. I usually take mine off the heat once they reach a soft creamy looking scramble.
- Place the mushroom scramble on top of the toast. Toss the arugula in a little bit of olive oil, lemon juice, and S&P. Add arugula on top of the scramble. Add the goat cheese in small chunks on top of the egg and arugula. The heat from the scrambled eggs should lightly melt the goat cheese. Cut in half and serve!
