This recipe was inspired by both the great Chef Gordon Ramsay as well as my favorite meal…BRUNCH!!!! When I think of brunch, I think of innovative dishes that really get those taste buds dancin’. I love the breakfast feel of brunch with a hint of lunch just tapping on the front door. This particular brunch dish brings together the Italian flavors of fresh rustic bread, garlic and olive oil (bruschetta) with an earthy balance of in-season wild mushrooms cooked to perfection. A brunch dish would not be complete without an oozing poached egg to bring the dish together. So without further ado, let’s get into this recipe.
***BONUS: Scroll to the bottom for my favorite brunch spots in both Miami and Boston!
Nutrition (1 serving): 310 calories, 28g carbs, 13g fat, 20g protein, 2g fiber
- 2 slices fresh rustic bread
- 1/2 Tbsp olive oil
- 1 clove garlic
- 1-2oz pancetta, diced
- 1 1/4 cups of wild mushrooms (will vary on season)
- Sliver of butter for flavor
- 1 egg (poached or fried)
- Paprika, garnish
- Get everything in its place- “Mise en place”
- Place olive oil onto bread slices and rub garlic clove onto bread. Add a pinch of salt and pepper. “Bruschetta” is simply slices bread rubbed with olive oil and garlic.
- Place into oven at 375 degrees to toast.
- In a medium sauce pan, on medium high heat, cook pancetta. The goal is to render off the fat and use it to flavor the mushrooms.
- Once you have rendered some of the pancetta fat, cook mushrooms. Cooking the mushrooms extract the water and lets the delicious juices from the pancetta to be absorbed. Cook for 3-4 minutes or until mushrooms look cooked. Continue to stir throughout the cooking process to ensure your pancetta does not burn.
- When the mushrooms are about 75% done, add the sliver of butter to enhance the flavor. After the mushrooms get that appealing brown color, scoop out the mushroom-pancetta mix onto a plate with a paper towel. The paper towel will soak up any additional juices that may cause the bread to get soggy.
- Poach egg or cooked fried egg. The goal is for the yolk to be nice and runny. It serves as the binder for the entire dish. If you poach the egg be sure to place onto a paper towel to soak up excess water.
- Place crunchy bread slice (olive oil and garlic side up) on a plate and top with the mushrooms. Carefully place your egg on top of mushrooms and garnish with paprika.
- Enjoy with a friend or that special someone. BRUNCH IS SERVED!!!
Moving from Miami to Boston, it was like I left one brunch paradise and moved to another paradise full of brunch spots. Here are my top three brunch places in both cities.
***Side note: There are so many places I have yet to explore. This list is based on where I’ve been so far.
Cibo Wine Bar South Beach
Dolores But You Can Call Me Lolita
Runner-Ups: ROK:BRGR, Yardbird Southern Table & Bar, Town Kitchen & Bar
The Friendly Toast
(Still exploring Boston’s finest brunch spots)