Sautéed mushrooms on toast and topped with a fried egg makes a filling meatless meal on days when you need something simple. Make it for breakfast, lunch or dinner – it’s delicious any time of the day!
BE PICTURED IN; CHARACTERIZED IN:
All you have to do is say “eggs and toast” and I’m in.
A simple but filling meal
Start with thick slices of toasted white or sourdough bread, spoon on an intense mushroom mixture and top each serving with a fried egg.
When your fork pierces the yolk, its golden richness makes a sauce with the mushroom juices. You’ll find yourself wiping it across the plate with the last bits of bread.
What mushrooms to buy
I use whatever mushrooms I can find on the market and if that means just white button mushrooms they make a fine sauté pan. Or chop a large portabello (chefs will tell you to peel them, but skip that) or use baby portobellos or cremini (sometimes called baby portobello), both of which look like dark versions of mushrooms.
Shiitake, which I love because they have so much flavor, have ruffled caps that look like they’ve dried a bit, but they’re actually moist when you cut them.
Wipe away dirt with damp paper towels, and take the stems with you when you chop the mushrooms (unless you’re using large portabellas or shiitakes, which stems are too woody).
How to make mushrooms on toast
You can sauté the mushrooms beforehand if you like; Heat the mushrooms with a tablespoon or two of water to warm and fluff them up. Fry the eggs at the last minute so they’re hot and the yolks are still runny when you drape them over the bowl.
Make yourself comfortable and enjoy your awards.
More ways to enjoy mushrooms
- Chicken thighs with mushrooms and shallots
- Classic stuffed mushrooms
- How to sauté mushrooms
- mushroomcreamsoup
- Grilled beef and mushroom burger
Mushroom toast with fried egg
You can sauté the mushrooms beforehand if you like; Heat the mushrooms with a tablespoon or two of water to warm and fluff them up.
ingredients
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3 tablespoon olive oil
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1 shallot, chopped
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1 clove Garlic, chopped
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1 lb Mushroomssliced (knob, cremini, shiitake, baby portabella or a mix)
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1/2 teaspoon Salt, or more to taste
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1/4 teaspoon fresh ground black pepperor more to taste
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1/4 Cup Chicken broth, or more if necessary
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3 tablespoon chopped fresh parsley
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3 tablespoon (1 1/2 ounces) butterplus extra for buttering the toast
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4 big eggs
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4 slices breadany favorite kind
method
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Cooking mushrooms:
Heat the oil in a large non-stick pan over medium-high heat. Add shallots, garlic, mushrooms, salt and pepper. Cook, stirring, for 5 minutes, or until the mushrooms release their juice.
Turn the heat to medium-high and continue cooking, stirring often, until all the mushroom liquid has evaporated. This intensifies their aroma.
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Add broth and parsley:
Add the chicken broth and 1 tablespoon parsley. Cook for 1 minute, stirring frequently. Add more chicken broth if needed for a mixture that’s a little spicy but not overly runny. Pour into a bowl, cover loosely and keep warm. Wipe out the pan.
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fry eggs:
In the pan melt the butter over medium heat. Crack the eggs into the pan and lightly sprinkle with salt and pepper. Boil 1 minute. Cover the pan and cook an additional 2 minutes or until the whites are just set but the yolks are still runny. (If you prefer firmer yolks, cook a little longer.)
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While the eggs are frying, toast the bread:
When ready, transfer to individual plates and butter. Halve if desired.
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Surcharge:
Arrange mushrooms on plates. Top with an egg. Sprinkle with the remaining 2 tablespoons parsley to garnish.
| nutritional information (per serving) | |
|---|---|
| 400 | calories |
| 28g | Fat |
| 26g | carbohydrates |
| 13g | protein |
