The beauty of a breakfast sandwich is that it really is a “choose your own adventure” kind of thing. When your bread vessel comes from Mt. Bagel, that sandwich might not need to be anything more than the toasted bagel with cream cheese. With that said, we have a suggestion here for a breakfast sandwich, Kinfood style.
Cream cheese of your choice
Mushroom Bacon, recipe follows
Microgreens, sprouts, or arugula
Quick Pickled Shallots, recipe follows
2 eggs, fried, scrambled, or poached (best on an open-face sandwich)
For the Quick Pickled Shallots
Yields 1 ½ cups
3 medium shallots, thinly sliced
¾ cup water
1 teaspoon black peppercorns
1 teaspoon salt
2 cloves garlic, crushed
½ teaspoon coriander seeds
¾ teaspoon honey
1 cup vinegar
Put shallots in a clean jar. Combine water, peppercorns, salt, garlic, coriander, and honey in a saucepan and bring to a boil while stirring until honey has dissolved. Remove from heat and add vinegar, then pour over the shallots. Let cool to room temperature, then seal with a lid and refrigerate. Shallots are ready to use once they are at room temperature.
For the Mushroom Bacon
4 cups sliced shiitake mushrooms, ¼” thin
scant ¼ cup olive oil
1-2 cloves garlic, grated
1 teaspoon thyme, minced
¾ teaspoon salt
½ teaspoon freshly ground black pepper
Preheat oven to 350º F and line a baking sheet with parchment paper.
In a large bowl, whisk together olive oil, garlic, thyme, salt, and black pepper. Add shiitakes and mix with your hands to rub the mix into the mushrooms. Spread the mushrooms onto the baking sheet, making sure to leave space between the mushrooms (this allows them to get nice and crispy! Use a second baking sheet if necessary).
Bake for 35-45 minutes, until they reach your desired level of crispiness. Layer paper towels on a plate, and spoon mushrooms onto towels to absorb excess oil. Let cool 10 minutes before serving.
Slice your bagels, and toast if you’d like. Schmear with cream cheese, and top with the remaining ingredients. Serve open-face or as a sandwich. Enjoy!