Kiev. Ukraine. Ukraine Gate – January 4, 2021 – Kitchen
This is a simple version of the classic egg breakfast, which is also great for a snack or snack.
Ingredients:
5 tablespoons softened butter
3 cloves garlic, chopped
300 g of mushrooms, chopped and sliced
2 sprigs of thyme plus selected thyme leave for serving
Two slices of bun 4 cm thick, white rustic bread or hala
Kosher salt and ground black pepper to taste
4 eggs
Preparation:
Heat 2 tablespoons of butter in a pan over medium heat. Add the garlic and cook, stirring, until soft and fragrant, 1-2 minutes.
Add mushrooms and sprigs of thyme, season with plenty of salt and pepper and cook, stirring, until the mushrooms become soft and release water, 5-6 minutes. Cook, stirring, until the sauce thickens, 2-3 minutes. Remove sprigs of thyme and season with salt and pepper to taste. Remove from heat and cover to warm.
Use a cookie cutter or glass to cut a hole in the center of each piece of bread. Grease each side of each slice of bread with 1 tablespoon of butter and season with salt. Heat a non-stick skillet over medium heat, then add slices of bread and cook until crispy and golden, 3-4 minutes.
Turn over, then add ½ a tablespoon of the remaining oil to the center of each toast. Beat 2 eggs on each piece of bread and cook until the whites harden and the yolks are raw, 3-4 minutes. Using a large spatula, gently but quickly turn each toast with the egg filling and cook for another 30 seconds.
Divide the mushroom sauce into two plates, then place on each toast stuffed with eggs. Put some sauce on toast and garnish with thyme and ground black pepper.