Veggie Irish Breakfast Toastie
Everything I loved about a good old Irish breakfast, served up on sourdough. Eggs, aged cheddar, baked beans, fried creminis, and a welcome kick from Fresno chilis.
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
13
Serves: 1
Ingredients
- 1 pieces1 pieces1 pieces Sourdough Bread
- 398 ml398 ml398 ml Baked Beans, I used Sprague Maritime Beans
- 1 whole1 whole1 whole Extra Virgin Olive Oil
- 5 whole5 whole5 whole Crimini Mushrooms, cleaned & sliced
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 2 whole2 whole2 whole Egg, Large, free-range
- 1 whole1 whole1 whole Heavy Whipping Cream, See Recipe
- 0.25 cup0.25 cup0.25 cup Aged Cheddar Cheese, More if Desired
- 1 whole1 whole1 whole Fresno Chiles, sliced
- 1 whole1 whole1 whole Green Onion (Scallion), sliced for garnish
- 1 whole1 whole1 whole Himalayan Pink Salt
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh
- 1 whole1 whole1 whole Red Pepper Flakes
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Empty your beans into a small, covered pot and set to medium low. Heat until warmed through.
- In the meantime, heat a splash of EVOO and a sprinkle of pepper flakes in a non-stick skillet set to about medium. Add your mushrooms and give them a good pinch of salt & pepper. Stir and cook as your mushrooms caramelize for about 6 - 7 minutes. Once they're nice and caramelized, transfer them to a small dish and cover them. Wipe out your skillet and return it to the heat.
- Add the butter and in the meantime, whisk together your eggs, splash of cream, and salt, pepper, and pepper flakes. Pour this into your heated non-stick and use a rubber spatula to work the eggs from the outer rim of the skillet towards the center. Continue to stir and fold as your egg scram firms up to your desired doneness. As I've always said, I'm team stiff versus runny scrambled eggs lol, but you cook them how you like them.
- Toast your sourdough until golden and get it onto a small parchment lined baking sheet. Slather with soft, unsalted butter prior to assembly.
- Preheat your oven to BROIL HIGH.
- To assemble, add a small amount of your shredded cheddar onto your toast, followed by piling your scramble on top. Next, scoop your caramelized mushrooms on top and then your remaining shredded cheddar. I didn't measure the cheddar to be fair, so you may want to shred a little extra if needed. Top with fresno chilis and then get that into the oven to broil until melty and gorgeous.
- Remove and transfer your toastie to your serving plate. Make sure to scoop up any egg / cheese / mushrooms from the tray. To finish, spoon over your desired amount of saucy baked beans and finish with a sprinkle of green onions. ENJOY!
- Pack up your leftover baked beans in an airtight container for up to 4 days.
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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1291 |
| Fat: | 68 g |
| Carbohydrates: | 129 g |
| Protein: | 56 g |
| Cholesterol: | 80 g |
| Sodium: | 3055 mg |
| Fiber: | 15 g |
| Sugars: | 58 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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