Bring some cheer to your brunch table with this delicious Asian-fusion egg casserole recipe packed with flavourful mushrooms, bacon, and kimchi. Made with fresh, local, high-quality Canadian eggs, this Savoury Egg Casserole with Mushroom, Bacon, and Kimchi dish by Chef Minh Phat is a crowd-pleaser and is perfect for entertaining.
Prep Time: 10 min
Cook Time: 25 min
Serves: 4
Ingredients:
- 5 thick slices of bacon
- 1 cup (250 mL) kimchi
- 1 Spanish onion
- ½ cup (125 mL) white button mushrooms
- 1 cup (250 mL) tomato, diced
- 1 tbsp (15 mL) garlic, chopped
- 2 cups (500 mL) baby spinach
- 2 tbsp (30 mL) light soy sauce
- 2 tbsp (30 mL) maple syrup
- 1 tbsp (15 mL) gochujang (red chili paste)
- 4 eggs
- 1 baguette or 4 slices of toast
Instructions:
Step 1: Using a sharp knife, slice the bacon into small pieces, approximately 0.2 inches (0.5cm) in size.
Step 2: Finely chop the kimchi, Spanish onion, and mushrooms into small pieces and dice tomatoes.
Step 3: In an 8-inch (20 cm) cast iron skillet or frying pan, fry the bacon at medium heat until crisp.
Step 4: Add the chopped garlic, onion, and mushrooms to the skillet and sauté for 2 minutes.
Step 5: Add the baby spinach to the skillet.
Step 6: Add the diced tomatoes, kimchi, light soy sauce, maple syrup, and gochujang to the skillet and cook for 15 minutes over medium-low heat.
Step 7: Transfer to an 8-inch (20cm) baking dish. Omit this step if using a cast iron skillet.
Step 8: Crack the eggs on top of the stew and finish cooking in the oven for 5 to 10 minutes at 350° F(180° C) until the egg whites are cooked through.
Step 9: Serve with toast or baguette slices.