Wednesday, June 08, 2016

Breakfast Adventures: Poached Egg on Toast with Mushrooms in Garlic and Butter Sauce (aka , how to gross out almost all your kids)

It's summer.  Glorious summer.  When time is loose and the world doesn't end if I don't get breakfast made and everyone out of the door by 7:30am.  Heck, it is currently 7:21am and only one kid is even awake!  Now if only I could sleep in, I would.

Recently I took advantage of this extra time to return to making different things for breakfast besides the same old same old eggs, toast and fruit that has been our school day staple.  And by that I at least I mean cooking the eggs in a different way, right?  Right.

I had leftover baby Portabella mushrooms I needed to use up and some garlic and butter, so I sauteed the mushrooms and garlic in butter, poached some eggs, toasted some toast and there I had it!  A delicious breakfast.  I even went so far as to serve in season, deliciously ripe, in season strawberries with freshly whipped cream. (As kids we called it "whup cream".  I did grow up in Texas, after all!)

The butter has all run off and soaked into the toast.  Mmmm.

Matt's comments were, "Man this is good!"  and "I feel like I am dining at a cafe in Paris." (where he has never been and wouldn't know that breakfast in Paris mostly consists of cafe au lait and a croissant) but I know what he meant and I liked the compliment.

Cora gave it a big thumbs up and ate every scrap.


The youngest two gave me these faces and these tears.



Guess what kids?  Mama is never gonna stop making weird food for you to cry about!  Ha!  We folks with a more sophisticated fake French palate are going to continue to eat this stuff from time to time and I know you think you don't like it, but your mouth is going to catch up with the rest of us some day.  Until then cry on, my loves, cry on.

Happy Summer!

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