4.7.17 Bacon wrapped french toast and Roasted Portobello Mushroo - WFSB 3 Connecticut

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4.7.17 Bacon wrapped french toast and Roasted Portobello Mushroom with Poached Egg

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Bacon wrapped french toast and Roasted Portobello Mushroom with Poached Egg

From Bob and Danita Sulick at Mulberry Street in Manchester


1 loaf un-sliced FRESH Bread

1 pack good quality bacon (this recipe serves as are strips of bacon in your pack, 1 piece of bacon = 1 serving)

6 eggs

1 small carton table cream

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp real vanilla extract

1 bottle 100% Maple Syrup


BAKE your bacon on cookie sheet in the oven at 375 degrees till it is about 80% cooked.. I add a piece of tin foil to my cookie sheet to make clean up easier and it also stops the bacon from crisping up to much. You need to be able to wrap the bacon around the french toast and not have it break.

Make your wet mix, add your eggs, cream, vanilla nd spices to a large bowl and mix well.

Cut your bread into thick slices, about twice the width of a normal slice of bread.

Add butter to a large saute pan. Take think slice of bread and dip in to your wet ingredients. When pan is sizzling, add bread to pan. Cook until caramel color on one side, flip and cook the other side. Repeat until you have used all your bread.

Let you bacon and french toast cool but not get cold. If the french toast gets too cold it will crack, if it’s too warm it will mush. Just so that it is warm to the touch but does not burn your fingers when you handle it.

This part is messy but so worth it…Cut your pieces of french toast into four finger type slices and simply roll them up, wrap them with a piece of bacon and insert a bamboo skewer.

Place all your wraps on a cookie sheet and bake in the oven at 400 degrees for about 5 minutes, or until you see the bacon crisping up a little…

Place on a platter or plate, and drizzle with maple syrup...

Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce

Prep 10 minutes · Cook 50 minutes · Makes Servings: 2


2 tablespoons oil

4 small portobello mushrooms, stems and gills removed

salt and pepper to taste

1 ounce dried porcini mushrooms

1/2 cup hot water

1 tablespoon butter

1 shallot, finely diced

1 clove garlic, chopped

1/2 teaspoon thyme, chopped

salt and pepper to taste

1/2 cup cream

1/2 cup parmigiano reggiano (parmesan), grated

10 ounces spinach, steamed and squeezed to drain

4 eggs


Soak the dried porcini mushrooms in the hot water for 20 minutes.

Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.)

Drain the mushrooms and chop them reserving the water.

Melt the butter in a pan over medium heat.

Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes.

Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes.

Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.

Bring a large pot of water to a boil and reduce the heat to medium.

Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.

Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.

Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.