Chef Michael Reed of poppyandrosela—is out here changing the brunch game with his Mushroom Toast in this episode of Chefs At Home. Griddled sourdough bread, hollandaise sauce, and a crown of scrambled eggs is a certified brunch gamechanger:
½ lemon, for squeezing over¼ cup sliced fresh chivesIn a large stainless steel bowl, whisk egg yolks, lemon juice, and water to blend. Place bowl over a saucepan containing barely simmering water . Continue to whisk rapidly until thickened, ensuring eggs don't get too hot or they will scramble. Remove bowl from over water and wrap bottom of bowl in a kitchen towel to keep it in place.
Heat a large skillet over medium heat and add bread. Cook until golden brown, about 2 minutes per side.In the same skillet, heat 2 tablespoons of oil over medium-high heat. Add shallots, garlic, and mushrooms and cook, stirring often, until shallots soften, about 4 minutes. Add white wine, 1 tablespoon butter, and soy sauce and bring to a simmer. Working in batches, add spinach, tossing until wilted between batches. Season with salt and a squeeze of lemon juice to taste.
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