Description
Toasted bread topped with sautéed mushrooms and a fried egg. A quick and satisfying breakfast or brunch.
Ingredients
Units
Scale
- 8 oz (227 g) white or mini crimini mushrooms
- 8 oz (227 g) variety mushrooms (we used shitaki, oyster, and portabello)
- 2 tbsp olive oil
- 2 cloves garlic
- 0.5 cups (118 ml) white wine (can use chicken broth)
- 1 tsp black pepper
- 0.25 cups (59 ml) chopped parsley
- 1 tbsp chopped chives
- 2 slices Italian bread
- 2 eggs
- cooking spray
Instructions
- In a large skillet, heat over medium-high heat.
- Spray bread slices with cooking spray and place in the pan until golden brown.
- Remove bread and add olive oil to the pan.
- Using a food processor, chop 8 ounces of white mushrooms to resemble a small coarse grind.
- Place the chopped white mushrooms, garlic cloves, and black pepper in the pan. Sauté over medium-high heat until nicely browned, about 5 minutes.
- Add white wine and cook for an additional minute.
- Remove from heat and add chopped parsley.
- Place in a bowl.
- Add roughly chopped remaining mushrooms and cook for 2 minutes.
- While the mushrooms are cooking, use a nonstick pan sprayed with cooking spray and cook two eggs until the whites are set.
- To assemble the toasts, place half of the white mushroom mixture on toast, top with the remaining mushrooms, and then top with an egg.
- Garnish with pepper and chopped chives.
Notes
- For deeper mushroom flavor, sauté them in stages: cook the white mushrooms first, then add the others.
- If you don’t have white wine, vegetable broth works as a good substitute.
- To reheat leftovers, gently warm the mushrooms and egg separately to avoid overcooking the egg.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
- Cholesterol: 200