Chef Minh Phat shared with us this delicious Savoury Egg Casserole with Mushroom, Bacon and Kimchi recipe. To help make the Easter holiday fun, memorable, and tasty, Egg Farmers of Canada has teamed up with top chefs across the country to develop a collection of easy-to-make, eggcellent brunch recipes. Made with fresh, local, high-quality Canadian eggs, this dish is a crowd-pleaser and is perfect for entertaining.
Savoury Egg Casserole with Mushroom, Bacon and Kimchi
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
Directions:
1. Using a sharp knife, slice the bacon into small pieces, approximately 0.2 inches (0.5cm) in size.
2. Finely chop the kimchi, Spanish onion and mushrooms into small pieces and dice tomatoes.
3. In an 8-inch (20 cm) cast iron skillet or frying pan, fry the bacon at medium heat until crisp.
4. Add the chopped garlic, onion and mushrooms to the skillet and sauté for 2 minutes.
5. Add the baby spinach to the skillet.
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.
7. Transfer to an 8-inch (20 cm) baking dish. Omit this step if using a cast iron skillet.
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.
9. Serve with toast or baguette slices.
