These Dreamy Wild Mushroom Toasts Are Perfect for Brunch

想象您理想的周末breakfast. Is it a full English? Pancakes? Chilaquiles? In this week's installment ofChefs at Home,迈克尔Reed-executive厨师和共同拥有er ofPoppy + Rose在洛杉矶和Poppy & Seedin Anaheim, CA—offers three formidable contenders in his "favorite comforting brunch dishes," including野生蘑菇吐司装有自制（和辣酱）的荷兰菜，俗气的鸡蛋，和a mix of wild mushrooms and spinach.Shrimp with Cheddar-Parmesan Gritsare also on the menu, as are flaky (emphasis on片状)酪乳饼干和香肠肉汁. By the end of all three episodes, you'll be hard-pressed to pick which one to make first.

Read on for Reed's methods and follow along with the videos below.

里德用饼干和香肠肉汁开始了东西。关于肉汁，他说：“在阴沉的一天，这会让您内部感到温暖和模糊。”饼干首先要升起，这里的关键是将非常冷的无盐黄油切成薄片，并在将面团混合在一起时要小心不要崩溃。黄油层会导致饼干更像羊角面包，芦苇笔记，当您切掉饼干时，您会看到这些层。切割后，他将它们放在烤盘上，将它们放在融化的黄油上，然后将它们放在冰箱中20分钟。

After the biscuits have gone in the fridge, he bakes them for eight minutes in a 400°F oven, rotates the baking sheet, and then bakes for another eight minutes. They should come out light brown on top and incredibly flaky. He makes the sausage gravy on the stovetop while they bake, using pork sausage (feel free to use chicken or turkey sausage instead), yellow onion, garlic powder, and more. Be sure to scrape the bottom of the pot as it cooks so the flour doesn't burn.

Once done, split a biscuit in half on a plate, top each half with the gravy, and add sunny-side up fried eggs for the complete breakfast experience. A sprinkle of chives is the finishing touch.

接下来，里德（Reed）准备虾和砂砾，他说他喜欢为妻子做的一道菜。他首先要剥皮和开发虾（将这些贝壳保存在汤中！），然后将虾与熏制的辣椒粉，辣椒辣椒，犹太辣椒，犹太盐，新鲜的黑胡椒和橄榄油混合，使他们有时间在冰箱中腌制。同时，他继续进行库存，将贝壳与黄洋葱，韭菜，芹菜，胡萝卜，大蒜，百里香，月桂叶和香菜种子相结合，将它们加入橄榄油和无盐黄油的锅中。白葡萄酒，水亚搏电竞和番茄酱也进去，煮沸后，它煮了45分钟到一个小时。不要忘记一旦完成。

The cheesy grits also come together on the stovetop, composed of whole milk, chicken stock, kosher salt, unsalted butter, coarsely ground white grits, and of course, the two cheeses—aged white cheddar and Parmigiano-Reggiano. The cheese and butter go in at the very end, when Reed turns off the burner and allows the residual heat to melt them into the grits.

接下来，他用葱，芹菜，多香辣椒等炒虾。完成这些操作后，将砂砾煮熟，库存准备就绪，是时候贴上砂砾了。首先将它们装在碗中，然后加入大量的虾和蔬菜，小心地淋上一些锅酱。接下来将一些贝类汤匙倒入，然后用葱，芹菜叶和欧芹装饰成品。

Last up is one of Reed's favorite breakfast dishes, the Wild Mushroom Toasts. He begins by roasting themushrooms—Reed uses maitake, morel, and trumpet in the video, but feel free to use what's available to you at your local store. Meanwhile, he whips up a quick hollandaise sauce using a makeshift double boiler, adding a splash of water to help avoid scrambling. (Don't forget to add that hot sauce for an extra kick of flavor.)

After that, he quickly toasts the sourdough slices in butter on the stovetop and then sautés the mushrooms with the spinach and a few other ingredients, including white soy sauce and white wine. The final step is to make the cheesy scrambled eggs.

To build the toasts, spread the hollandaise on the sourdough, and then pile on the mushroom-spinach mixture. The smoked gouda scrambled eggs go on next, and with a sprinkle of fresh chives to finish it off, you're all set to eat.

Stay tuned for our next episode ofChefs at Homefeaturing Bronwen Wyatt.