I don’t let a weekend go by without doing something special for breakfast on at least one of the two days. However, from time to time, mustering up the energy, even on the weekends, is difficult. This is my go-to breakfast for when I’m feeling a little tired from my week, but still want something weekend worthy because it’s quick and delicious. It’s the perfect example of how you don’t have to slave over the stove for hours to enjoy something delicious.
We treat ourselves to our favourite breakfast place, Stone Face Dolly’s, once a month. It is the only place I will order a breakfast sandwich, the vegetarian bobby mac. They seem to get it right, simple but full of flavour.
This breakfast sandwich is my attempt to recreate the bobby mac at home. They serve theirs on a homemade slice of molasses toast. It’s good, but I think it is better on the Art-is-In buttermilk multiseed bread. It’s buttery and sweet and a perfect complement to the sandwich contents.
If you haven’t as yet experienced Art-is-In bread, you absolutely must. It’s the best bread in the city. These people take their bread seriously, so much so that you can taste their love of everything bread in every bite. They offer a wide variety; you’ll delight in trying them all. Be warned. Once you’ve tried it, there’s no turning back.
The only other change I make is the substitution of the mushroom patty with caramelized oyster mushrooms. If I started making mushroom patties, it would definitely not be a quick breakfast. Besides, I actually think the sandwich tastes better with the oyster mushrooms. Grilled oyster mushrooms also work beautifully though the combination is less sweet and slightly smokey. Try it both ways for a slight variation.
The sandwich is bite after bite of deliciousness!! Buttery, sweet bread, caramelized sweet oyster mushrooms, sweet ripe tomatoes, and somewhere in there is nestled a fried egg, only slightly runny adding creaminess and substance. I have said this before, I normally don’t enjoy eggs for breakfast, but this is the exception. I serve it with a big side of whatever fruit is in season.
We spent the weekend in a quaint cottage on Big Rideau Lake. We were looking for some much needed rest and relaxation. Made this sandwich for breakfast on Sunday. It took little effort, allowed us to ease into our morning, take in the view, and delight in deliciousness. Definitely food that travels well.
|Bread, slices, buttermilk multiseed, toasted||2|
|Oyster mushrooms||3 oz|
|Tomato, sliced, small||1|
1. In a small pan, heat 2-3 tbsp of olive oil. Add oyster mushrooms and cook until caramelized. Remove from pan.
2. Toast bread slices.
3. In the same pan you cooked the mushrooms, add egg. Season with salt and black pepper. Cook as you like it, runny or hard.
4. To assemble, spread mayonnaise on one piece of toast. Add cheddar slice. Follow with caramelized oyster mushrooms. Top with fried egg. Add tomato slices – season tomato slices with salt and black pepper. Top with remaining toast slice.
5. Cut in half. Serve with side fruit.