Egg and Mushroom Toast


Yay, it's the weekend, and I'm starting it off with one of my favorite breakfast sandwiches. A great quality sourdough bread, toasted and slathered with some delicious butter. Loaded with a mound of glistening sauteed mushrooms and crowned with a perfectly cooked sunny side up egg. I sprinkled it with smoky Maldon Smoked Sea Salt and some crushed black pepper. Egg and Mushroom Toast is truly the most delicious way to start the weekend.


Ingredients for Egg and Mushroom Toast:


24 ounces baby portobello mushrooms, stemmed and sliced

3 tablespoons olive oil

2-4 eggs

2 - 3 tablespoons chopped parsley

kosher salt

black pepper

Smoked Maldon Salt flakes


This amount of mushrooms can serve 2-4 people, depending on how you load up the mushrooms on the toast.


Time-Saving Tip: If you must, prepare the mushrooms the day before and refrigerate. Gently reheat in the microwave before proceeding.


Let's see what we need:


We're ready to cook.



Add the oil to a non-stick pan along with the mushrooms; season with kosher salt and pepper. Saute over high heat. The mushrooms will release a lot of liquid. Continue cooking until the liquid evaporates. Add the parsley.


Lightly toast the bread and then butter it. Top the toast with mushrooms.


Crack the egg (s) in a cup or small bowl. Lightly coat a non-stick pan with cooking spray. Once the pan is heated, gently pour in the egg. Gently cook until the white firms up and them the egg is ready. Place one egg on top of the mushroom covered toast; season with the Maldon salt and black pepper.


It's ready! Egg and Mushroom Toast is delicious and is the perfect way to celebrate the weekend.


Enjoy!


Egg and Mushroom Toast:


  • 24 ounces baby portobello mushrooms, stemmed and sliced

  • 3 tablespoons olive oil

  • 2-4 eggs

  • 2 - 3 tablespoons chopped parsley

  • kosher salt

  • black pepper

  • Smoked Maldon Salt flakes


  • This amount of mushrooms can serve 2-4 people, depending on how you load up the mushrooms on the toast.

  • Add the oil to a non-stick pan along with the mushrooms; season with kosher salt and pepper. Saute over high heat. The mushrooms will release a lot of liquid. Continue cooking until the liquid evaporates. Add the parsley.

  • Lightly toast the bread and then butter it. Top the toast with mushrooms.

  • Crack the egg (s) in a cup or small bowl. Lightly coat a non-stick pan with cooking spray. Once the pan is heated, gently pour in the egg. Gently cook until the white firms up and them the egg is ready. Place one egg on top of the mushroom covered toast; season with the Maldon salt and black pepper.

  • Time-Saving Tip: If you must, prepare the mushrooms the day before and refrigerate. Gently reheat in the microwave before proceeding.