Besides being the most important meal of the day, breakfast is also our favorite meal of the day (just check out our daily breakfast photos on Tumblr). So, when we learned about their new cookbook, In the Small Kitchen, we invited veteran guest bloggers Big Girls, Small Kitchen to share one of their favorite brunch recipes with us! (And wouldn’t you know it? The last time they appeared on the blog, they shared a delicious pancake mix recipe!)
Here’s what they have to say about their latest foray into déjeuner: “Back in college, we were used to seeing our friends all the time! Now, meals with our friends and former college roommates have become fewer and further between,” write Big Girls, Small Kitchen. “The one thing we can rely on to bring us all around a table is brunch. The promise of an indulgent brunch will lure even the laziest of them downtown for a rendezvous, complete with French toast and these Creamy Mushroom Tartines. As we eat, we catch up on life events and remember that there’s not much better than getting together with girlfriends over a delicious meal.
“You’ll find this recipe in our brand spanking new cookbook, In the Small Kitchen, in — wouldn’t you guess it? — the brunch section!”
Creamy Mushroom Tartines with Chive Scrambled Eggs
Makes 10 servings. Prep time: 45 minutes.
A tartine is an open-faced sandwich that should be eaten with a knife and fork, so if you’re serving this to a large group, be sure to pick up plastic utensils when you do your grocery shopping. You can also serve this buffet-style. Just instruct your guests how best to plate the meal.
1-2 loaves rustic country white bread, sliced ½-inch thick (10 slices)
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 dozen large eggs, beaten
1 cup grated white cheddar
2/3 cup chopped fresh chives, plus extra for garnish
2-3 cups Creamy Mushrooms (recipe follows)
1. Preheat oven to 350°F.
2. Arrange the bread slices on a cookie sheet. Brush the tops of each slice with the melted butter, and sprinkle with a little bit of salt. Toast in the oven until golden brown but not hard, about 10 minutes.
3. In the meantime, coat a large non-stick skillet with olive oil over medium heat. Add the eggs and slowly scramble, scraping up the bottom of the pan as the eggs begin to cook. If the bottom is quickly forming curds, turn the heat down. For best results, this should be a fairly slow, tedious process.
4. When the eggs are nearly cooked, add the cheese, most of the chives, and season generously with salt and pepper. Cook for another minute or two until the cheese melts and the eggs are no longer runny.
5. To serve, spoon a helping of the mushroom mixture over each piece of toast, followed by a scoop of scrambled eggs. Garnish with chopped chives.
Makes 2 – 3 cups mushrooms.
2 tablespoons unsalted butter
1 large sweet onion, finely chopped
4 cloves garlic, minced
1 pound combination cremini mushrooms (if cremini are criminally expensive, use half cremini and half regular white mushrooms), stems discarded and finely chopped
1 cup white wine
¼ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
¼ cup heavy cream
1. In a large skillet or Dutch oven, melt the butter and saute the onion and garlic over medium-low heat until soft, about 4 minutes.
2. Add the mushrooms and cook for 5-10 minutes, until they begin to soften.
3. Add the white wine and cook until the alcohol has evaporated and the liquid has reduced by half, about 5 minutes. Add the thyme, red pepper, and salt. Simmer the mushroom mixture, uncovered, stirring occasionally, until the liquid is nearly all gone, about 5 minutes.
4. Add the cream, and cook for another 3 minutes, until slightly reduced.