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Posted Jan 12, 2018
Masterclass Recipe: Loaded Breakfast Toast

New Year, new life, new skills.


A few days ago, Arden’s mom emailed us a link to Masterclass. Around the same time, my sister-in-law went into labor.


As I was hanging out at the hospital, I started poking around the site. Starting the class was something I could do in the waiting room…and I am always looking to improve my cooking skills…so I dove right in.


This recipe comes from one of the first lessons from Chef Gordon Ramsay. It is the perfect way to feed a hungry handful of folks in the morning, say, if they have been up all night waiting for a new baby. Pop the champagne!


  • 1 cup diced thick-cut, smoked bacon
  • 4 cups roughly chopped wild mushrooms (chanterelles, oyster, hen of the woods, trumpet, depending on what is available)
  • 2 tablespoons butter
  • 4 thick slices brioche, toasted
  • 2 tablespoons white wine vinegar 4 eggs


Fill a medium-size saucepan with water and bring to a gentle boil.


Heat a large skillet and cook bacon until lightly browned, 3 minutes. Add mushrooms to bacon and stir, coating mushrooms with rendered bacon fat. Season with salt and pepper, and cook until moisture releases (about 5 minutes). Add butter to the pan, melt and sauté mushroom mixture while the butter browns, 1 to 2 minutes. Transfer mixture to a paper towel-lined plate to drain fat.

Take slices of toasted brioche and press into the leftover pan grease, then arrange on plates.


Top each slice with even amount of mushroom and bacon.

Season boiling water with salt and add white wine vinegar. Stir the water with a whisk until swirling. Crack eggs into individual small bowls. Lower each bowl and gently drop eggs into water. Depending on the size of your pot, you may need to poach eggs in separate batches. Turn heat down to simmer. After 2 minutes, check eggs. If they are firm to touch, remove from water; if they wobble, put back into water for another 10 seconds.


Remove eggs to paper towel-lined plate to drain excess moisture. Turn eggs presentation side up, season with salt and pepper, a drizzle of extra juices from mushroom pan and transfer to the tops of each toast.


Serve immediately.

ARGAUX Pairing: Celebrate with some bubbly – contact your Pocket Somm to find the perfect bottle. In a week we are launching our new Wine Shop, which will have a fresh batch of selections!


It feels great to start the year off with fresh life, literally. Follow along on the blog with me as I try out some of the tips and tricks from the course! Next up: cooking a meal from top to bottom with one of the chefs that inspires you.


Cheers From Your Pocket Somm! – Margaux


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