A few months ago we did a trip to seattle it was beyond inspiring, and of course, centered around really good food. Between the delicious brunches, sweet ice creams, and amazing dinners in the Pacific Northwest, I was surprised to find that some of my favorite bites were at our hotel restaurant. The most revealing and delicious dish being the scrambled egg and mushroom toast which Chief Kaleena Bliss shared with us on our last afternoon.
The executive head of Conversation, located at the Thompson Hotel, Kaleena let us chat over dinner about the ingredient combinations and flavors I always try to recreate at home. (I still dream of the charred cucumber and tamarind vinaigrette with crispy shallots.) But I couldn’t get over that humble show-stopper of a mushroom toast. After all, at first glance, it’s easy to underestimate the power of a simple recipe.
With a passion for locally sourced ingredients (including wild mushrooms like the ones in this recipe!), Kaleena is known for her ability to speak and represent the local environment through food. One bite of this mushroom toast, and I was immediately transported to the forests of PNW, thanks to the earthy mushrooms and fresh herbs in the dish.
As Kaleena shared our conversation, being thoughtful with seasonal ingredients and using proven techniques, it’s easy to create restaurant-quality bites in your own kitchen. Keep reading to grab Chef Kaleena Bliss’ recipe take-out meal.
Our 10 best recipes
Sign up to receive a FREE E-BOOK of my 10 most popular recipes of all time!
Thank you for your registration!
It seems that you are already registered or that your e-mail address is not valid.
It looks like you’ve already unsubscribed Click here to re-register.
can you share your process of developing this recipe?
This is a dish that I often make at home. For me, this dish is very seasonal – the type of mushrooms I use change with the season. I wanted to do something earthy that reminds me of the Pacific Northwest.
What makes this recipe your go-to?
This recipe is super quick and easy to make and, aside from the mushrooms, uses ingredients that most people already have in their kitchen, i.e. eggs and bread. When I get up in the morning, I usually don’t want to cook something extravagant that leaves the kitchen messy for the rest of the day. This dish can be prepared in less than 10 minutes and will be an easy crowd pleaser.
What tools do you need to make this scrambled egg and mushroom toast recipe?
I usually make this dish using two small pans and a toaster. One pan is for sautéing mushrooms and the other for scrambling eggs, and bread can be easily sliced and tossed in the toaster. If you’re in a hurry, you can cook the mushrooms in a skillet, then simply add the eggs to that same skillet and cook everything together.
I recommend a good nonstick egg pan and a heatproof rubber spatula. Scrambled eggs are quick to make when you have a good little saucepan. I put the pan very hot, add butter or oil, then immediately add the eggs. It can be cooked in about two minutes this way, if you’re only making one serving.
A good non-stick skillet is ideal for all breakfast eggs. Once you learn how to flip an egg, there’s no going back.
What hero ingredients make this mushroom toast special?
For my personal preference, the bread and mushrooms are the most important part of this recipe. I like a good sourdough bread or wheat seed bread with a thick crust. I love the texture it adds to the dish. But for me the mushrooms are the highlight. This recipe was really just a vehicle for stuffing mushrooms.
Are there any ingredient swaps we should know about?
This recipe can be modified in several ways. Instead of using butter, you can use olive oil to eliminate dairy products. There are several high-quality gluten-free breads that can also be substituted.
What’s the secret to making this recipe delicious every time?
Be sure to adapt the recipe to what you fancy. If you want more garlic, use more garlic. If you like your bread softer, don’t toast it so much. If you like your eggs super fluffy, add a little cream to the scramble. You can also use dry spices and other fresh herbs to flavor the mushrooms to suit your palate.
What’s the best part of creating restaurant recipes?
The best part about creating recipes is that I know it’s something I like to eat.
how do you hope people feel when they prepare one of your recipes?
Hopefully people will see that you can do something restaurant quality in your kitchen at home, and that doesn’t have to be a big deal. When making a recipe for the home cook, I usually try to keep it as simple as possible, as I understand that not everyone has the time to commit to something complex.
I hope that with this dish, people can also see that recipes are not always black and white. You can play around with the flavors and amounts of ingredients you want to use to satisfy your own cravings, and it can still taste great!