When you are following a Paleo lifestyle you get to enjoy some fantastic breakfasts and it is without a doubt my favourite meal of the day. I would count eggs among my favourite foods and think that they are so versatile and a great (cheap) source of protein. However, I do know that egg free breakfast options are needed; whether that be due to an egg allergy or just wanting to try something new for breakfast.
I am therefore going to be focusing on providing some of my favourite egg free breakfast options over the next couple of months; today we are starting with tarragon mushrooms on toast. To begin with the most obvious question the bread is Paleo; I have used the Primal Bread by Primal Bakers for this recipe. You can take a look at my review of the bread here. You could also use a packet mix such as the ones provided by Ugg Foods or make your own. If you wanted to avoid using the bread element altogether then you could have the mushrooms on top of some sliced sweet potato or avocado.
Egg free breakfast; Tarragon Mushrooms on Toast
This recipe uses only a handful of ingredients and is very quick and simple to make. You can use whatever mushrooms you like. I personally used button mushrooms as that is what I had to hand but you could use any type that you wish. I cut the mushrooms into quarters as they cook quicker and are more “bite size” but you can have larger slices if you prefer.
The mushrooms are flavoured with butter, tarragon and sherry. If you are unsure about alcohol in a Paleo diet then make sure you take a look at my article Alcohol: The Paleo Point of View. Please be reassured that the alcohol content does burn off during cooking so you are just left with the flavour from the sherry. If you would prefer not to use the sherry then you could use a splash of chicken stock instead or some cider vinegar with a squeeze of lemon.
I use fresh tarragon in this recipe. You can now find this in most larger supermarkets, it is also widely available online. You may well find that this is also stocked in your local greengrocer or at your local farm shop. It is often used with chicken but I think it works well with the earthy mushrooms in this dish. If you have not tried it before then it has a distinctive aniseed flavour. I find that the taste is milder than the smell (which can be quite strong) so I would recommend that you give it a go even if you are not a huge fan of aniseed; once it is combined with the mushrooms, butter and sherry the flavours combine and compliment each other. If you cannot find the fresh option then you could try using the dried version.
I use either grass-fed butter or clarified butter to add extra flavour to this egg free breakfast dish. If you would like to find out more about clarified butter and how to use in your Paleo cooking then make sure you take a look at my article How to Make Clarified Butter. You can also spread this on your bread before serving.
Keep an eye out for another egg free breakfast recipe coming to the blog soon. As a sneak peak it is going to be a recipe for some delicious breakfast sausage patties!
PIN THE RECIPE FOR LATER:
Servings: 2 people
- Heat the olive oil in a frying pan over a high heat. Add the mushrooms and cook for 4-5 minutes until browned and cooked through.
- Add the sherry followed by the butter and the tarragon. Cook for a further 1 - 2 minutes adding an extra knob of butter towards the end if you like your mushrooms extra creamy.
- Serve with toasted Paleo bread and top with the dried parsley and a pinch of sea salt to taste. Spoon over any leftover butter from the pan and enjoy.
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