breakfast, special occassionLauren FootMay 24, 2022cheese, shallots, kalamata, brunch, breakfast, mushrooms, potatoes, eggs, soft boiled eggs, saba mushroom skillet, micro greensComment

MUSHROOM BREAKFAST SKILLET

breakfast, special occassionLauren FootMay 24, 2022cheese, shallots, kalamata, brunch, breakfast, mushrooms, potatoes, eggs, soft boiled eggs, saba mushroom skillet, micro greensComment

RECIPES

MUSHROOM BREAKFAST SKILLET

I am obsessed with the mushroom breakfast skillet at my favourite restaurant Saba in Fort Langley and have been craving it throughout my entire pregnancy. Nick and I had some time this afternoon while Hudson napped so we decided to re-create at home and it was a huge success.

INGREDIENTS

MUSHROOM BREAKFAST SKILLET

Serves two

potatoes

2 cups baby potatoes, quartered

1 shallot, thinly sliced length-wise

extra virgin olive oil spray for cooking

seasoning salt (we like using mike’s savvy seasoning salt)

2 tsp, dried parsley

mushrooms

4-6 large mushrooms (about 1 cup sliced)

extra virgin olive oil spray for cooking

1 tbsp butter for cooking

eggs

4 eggs, soft boiled for 5 minute

toppings

1/4 cup crumbled goat cheese

2 handfulls micro greens

sprinkle of fresh thyme

sprinkle of fresh rosemary

salt and pepper to taste

DIRECTIONS

potatoes

Pre-heat your oven to 175°F.

Heat a pan on medium high heat, once heated spray with olive oil and add potatoes. Spray potatoes again with olive oil. Stir potatoes occasionally and allow them to cook for about 25-30 minutes or until crispy on the outside. Once the potatoes are almost done, add approximately 2 tbsp of water to the pan and cover until water dissolves. This will help soften the potatoes. Once they’re cooked to your liking, use a potato masher to lightly smash the potatoes, spray with olive oil again and allow to cook for a few more minutes. Then transfer to an oven safe dish and keep warm in the oven.

mushrooms

Slice mushrooms while the potatoes cook. Once the potatoes have been moved to the oven spray the pan with olive oil, add mushrooms and sauce for 5-10 minutes or until browned. Add butter/margerine in the last few minutes to soften and flavour the mushrooms a bit more.

eggs

While cooking the mushrooms bring a pot of water to a boil. When the mushrooms are almost done add 4 pierced eggs to a boiling pot of water and cook for 5 minutes. Once finished, dump out the hot water and fill the pot with cold water to stop the eggs from cooking.

Plating

Add the potatoes to a dish, followed by the mushrooms. followed by a sprinkling of fresh thyme and rosemary, then sprinkle goat cheese crumbles and top with micro greens. Half the soft boiled eggs (I only used the half with the yolk), place on top of your dish and bon appetite.