Mushroom Ragout Breakfast

This past weekend, Pauline and I were both down with the flu and basically stayed at home the entire weekend. While it was a rather dreary time, it also gave me the opportunity to do a bit more cooking.

I had this idea for breakfast on Sunday, as I just had a nice tea buffet at Lawry's a couple of days earlier, and they had this simple but delightful mushroom ragout with garlic toast, and I decided to replicate this somewhat.

First, I trimmed off the sides of a couple of slices of bread, but kept the sides to do some croutons later.

I toasted the bread to make some broiche, and diced the sides into small cubes for the croutons.

To make the base, I did my usual scrambled eggs using only butter and eggs. As before, just keep stirring the eggs and butter at low heat until the eggs are slowly cooked and evenly combined with the egges to create a creamy like texure.

To do the ragout, chopped some mushrooms, and diced some garlic. In a pan, saute the garlic and mushrooms in some olive oil.

Add a dash of white wine and let the alcohol burn up. Then add a little stock and let the whole mixture reduce by half. Add in 2-3 tablespoons of heavy cream and stir until they are even. Crush some fresh basil to give it some perfume into the ragout. Add some flour to thicken the mixture.

To plate, sauce the scramble eggs into the base of the plate and add the brioches on top. Place the ragout on top and garnish with some fresh basil and add in the croutons at the side for effect.

This is a simple and delicious breakfast to make. The earthiness of the mushrooms combined with the richness of the cream will simply awake anyone consuming this dish.