This is another breakfast egg post. Remember, I told you we don’t eat a lot of eggs reserving them for weekend breakfasts. Well, this is one of those weekend breakfasts and notice there are no chiles in this recipe.
We love to cook and try new and different things. Although we try to cook in moderation, sometimes it’s just not possible. The net result is we get a refrigerator/freezer full of leftovers. It happens to everyone. So, when it happens, you have to figure out what you’re going to do with the leftovers. Sometimes they are lunch, as is. Other times we make salads. Regardless of what you do, sometimes the best dishes are the ones that require a little innovation without being luxurious. But what do you do with a cup of bourbon sauce and no pork? We made breakfast and here’s what we did.
- 2 eggs
- 2 pieces sourdough toast
- 2 Tbsp butter, unsalted
- 1 portobello mushroom, cleaned, gills removed and sliced, 1/4 inch slices
- 1/2 white onion, sliced lengthwise, 1/4 inch slices
- 1 cup bourbon sauce
- salt and pepper to taste
Add butter to a skillet to melt. When melted, add the onions, salt and pepper and cook over medium-high heat for 3 minutes.
Add the mushroom slices and sauté for another 3 – 4 minutes until the mushrooms begin to turn a light brown.
Remove from heat. Fry eggs. If you prefer poached eggs then poach instead of fry. For this type of breakfast, we like fried eggs.
Place some of the onions and mushrooms on the toast.
Put the fried egg on top of the onions and mushrooms (Baby Lady likes her eggs over easy)
Spoon the bourbon sauce over the top