Courtesy Chris Kobayashi, chef, Artisan, Paso Robles, California
Published: June 16, 2016
Butter brioche and toast in oven until golden brown. Set aside. Heat large sauté pan over medium heat. Add bacon. Cook halfway through, until some of the fat renders out. Add mushrooms, and season liberally with salt. Cook until they’ve released most of their moisture. Mix in garlic and shallots, and cook 1 minute. Deglaze with wine, and cook until pan is almost dry. Stir in crème fraîche and parsley. Add black pepper and salt, if necessary. Divide toasts among 4 plates. Top with mushroom mixture, poached egg and cheese. Serves 4.