Curtis Stone’s Bagel, Egg, and Mushroom Brunch

While the menu options are endless, so are the styles of brunch. Play some nice music, pour through the paper, play a round of croquet, or challenge your dad or a guest to a game of Gin Rummy. After all, brunch is the meal that has something for everyone.

Sautéed Wild Mushrooms, Served On Toasted Bagel with Prosciutto and Poached Eggs
(Makes 4 servings)

Sautéed Wild Mushrooms served on Toasted Bagel with Prosciutto and Poached Eggs



  1. Place large high-sided saucepan on medium heat and fill (nearly) to top with water.
  2. Stir in vinegar and bring to boil.
  3. While water is heating, place large heavy-based fry pan over medium heat.
  4. Add oil and butter and sweat shallots and garlic for about 30 seconds until fragrant.
  5. Add mushrooms and sauté for 5 more minutes.
  6. Season to taste with salt and pepper and toss in parsley.
  7. While mushrooms are cooking, crack one egg into coffee cup or small bowl and then gently transfer the egg to the barely simmering water.
  8. Repeat with three more eggs.
  9. Cook eggs for about 3 minutes, or until whites are set but the yolks are still runny.
  10. Using slotted spoon, carefully remove eggs from the simmering water and set them on paper towel to drain excess water.
  11. Set toasted bagel halves cut side up on 4 plates.
  12. Fold prosicutto over bagels, spoon eggs onto prosciutto and top with a few spoonfuls of mushrooms.
  13. Serve immediately.

Nutrition Facts

SERVING SIZE: ¼ of total yield

Calories: 470
Total fat: 19 g
Carbohydrate: 49 g
Fiber: 5.6 g
Protein:30 g
Sodium:605 mg
Diabetic Exchanges:3 starch/carbs, 1 medium-fat meat, 1 non-starchy vegetable, 3 fat

Photo by Quentin Bacon.

Peach and Sage Gravy

Definitely allow the sage leaves
 to steep in the hot gravy for a few minutes before serving. It brings 
out the bold flavor of the sage 
without being overpowering.

Peach and Sage Gravy
(Makes about 3 cups)



  1. Set 2-quart saucepan over medium heat and add olive oil. Once oil is hot, add shallots and garlic and sauté, stirring often, until shallots are fragrant and lightly caramelized, about 1 minute.
  2. Add white wine vinegar and cook until nearly completely reduced, about 1 minute.
  3. Add stock and preserves, and raise heat to high. While stock is coming to boil, combine butter and flour in small bowl and, using back of spoon, blend to form smooth paste.
  4. Add butter-flour paste to stock and use whisk to stir in, making sure it is well incorporated. Bring gravy to boil, season with salt and pepper, and reduce heat to simmer. Cook until gravy has reduced by one quarter, about 20 minutes.
  5. Remove pan from heat and add sage leaves to gravy. Allow flavors to steep for about 3 minutes, and then strain gravy. Serve gravy with slices of turkey roulade (click here for recipe).

Recipe courtesy of Emeril Lagasse, adapted from Emeril at the Grill, HarperCollins Publisher, New York, 2009, copyright MSLO Inc.