Field Mushroom and Cheddar Omelet Canapés

Roberto Alicea

Hyatt Regency Chicago, Chicago, IL

Make brunch a party with these omelet-topped canapés.


  • 3 eggs, beaten
  • Salt and pepper to taste

  • 4 tablespoons butter, divided
  • 5 ounces field mushrooms, such as black trumpet, shitake, oyster, or chanterelles, diced
  • 3 whole stems Italian parsley, chopped

  • 1 clove of garlic, diced
  • 1 baguette, sliced into 1/4-inch-thick slices
  • Olive oil as needed

  • 1/2 cup aged cheddar, shredded


Season the eggs with salt and pepper. Melt 2 tablespoon of the butter in a large skillet over medium heat. Add the eggs and sprinkle with the mushrooms, parsley, and garlic. Cook until the eggs are set around the edges, about 2 minutes. Flip and cook for 30 more seconds. Remove the omelet from the pan and cool.

Preheat the broiler. Brush the baguette slices with olive oil and place on a baking sheet. Broil until golden, about 1 1/2 minutes on each side. Remove and let cool.

When the omelet has cooled, cut into slices large enough to cover a slice of baguette. Spread the remaining butter on the toasted baguette slices. Top each slice with a piece of omelet. Sprinkle with cheese. If desired, toast in a hot oven to melt the cheese.


12 canapés