Brad Tebble, head chef at PIP in Edmonton, is all about comfort food – the heart of every good brunch menu. After all, what’s more comforting than slugging down prosecco and gorging yourself on a decadent platter of French toast?

“Salt, pepper, and butter are the best things to happen to food in my opinion,” he says. “I think a big thing people miss is just the amount of seasoning you need to use – that’s why restaurants taste so much better than home cooking!”

Don’t hold back on seasoning while trying out Tebble’s recipe for his new favourite dish at PIP, mushroom toast with poached eggs!

Mushroom Toast with Poached Eggs

Yield: Serves 2-3


2/3 cup unsalted butter

¼ cup shallots, minced

625 g cremini mushrooms (or mushrooms of your choice), cleaned and sliced

1/3 cup white wine

3 large garlic cloves, minced

1 Tbs fresh thyme, chopped

1 Tbs (15 mL) heavy cream

To taste salt and black pepper

2-3 large slices of sourdough bread, toasted

2-3 eggs (cooked to your choice)

Parmesan cheese, shredded (for garnish)


  1. In a wide-bottomed pot, melt butter until it foams. Add shallots, and cook until soft and translucent, approximately 2 minutes.
  2. Add mushrooms. Cook until fat is absorbed and starts to brown.
  3. Add wine to deglaze. Add remaining ingredients and simmer until all liquid is absorbed (mushrooms shouldn’t be runny).
  4. Place a generous portion of mushrooms on the toast. Place soft poached egg (or cooked to your preference) on top and garnish with fresh shredded Parmesan cheese. For an added touch, sprinkle crispy potato sticks like hickory sticks on top!

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