Mushroom Toast with Poached Egg
Sautéed mushrooms on toasted bread with a perfectly poached egg and fresh herbs. A satisfying British brunch dish ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 10 oz mushrooms, mixed (cremini, shiitake, button)
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 slices bread (sourdough or whole grain)
- 2 whole eggs
- 1 tbsp fresh parsley or thyme, chopped
- ½ tsp salt and pepper to taste
Instructions
- 1
Slice mushrooms 1/4-inch thick, discarding tough stem ends.
- 2
Fill a small pot with 3 cups water and bring to a gentle simmer.
- 3
Melt butter in a skillet over medium-high heat until foaming, ~1 minute.
- 4
Add mushrooms and cook without stirring for 2 minutes until edges brown.
- 5
Stir, then cook 2 more minutes until mushrooms release liquid and shrink.
- 6
Add garlic and cook 30 seconds until fragrant, then season with salt and pepper.
- 7
Toast bread until golden brown and crispy.
- 8
Add a pinch of salt to the simmering water. Crack egg into a small cup.
- 9
Slide egg into water and poach 3-4 minutes until whites set but yolk jiggles.
- 10
Spoon mushrooms onto toasted bread, top with poached egg.
- 11
Garnish with fresh herbs. Serve immediately with extra black pepper.
Tools you’ll need
- 10-inch skillet
- small pot
- small cup or ramekin
- slotted spoon
- cutting board and knife
- toaster
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