Mixed Mushroom Toasts with Egg on Top

Elevate your brunch game with Mixed Mushroom Toasts! This tartine is made with sourdough, three kinds of mushrooms and a perfectly fried egg.

These Mushrooms Toasts with Egg on Top were inspired by a meal Jackie just couldn’t forget (and wouldn’t let me forget it either). Jackie’s favorite meal is brunch, which a popular ritual in the city on the weekends. It is very different from most brunches served in the suburbs. Most New York restaurants serve simple Eggs Benedict, French Toast or French Crêpes. We enjoy them and like to use this time to connect with friends.

Ingredients:

• WHITE MUSHROOMS or MINI CRIMINI MUSHROOMS: 8 ounces
• SHITAKI MUSHROOM, OYSTER MUSHROOMS, PORTABELLO MUSHROOMS: 8 ounces (any combination of these works)
• OLIVE OIL: 2 tablespoons
• GARLIC CLOVES: 2 cloves
• WHITE WINE: ½ cup (you can use chicken broth)
• BLACK PEPPER: 1 teaspoon
• FRESH PARSLEY: ¼ cup, chopped
• FRESH CHIVES: 1 tablespoon, chopped
• ITALIAN BREAD or SOURDOUGH BREAD: 2 thick slices
• EGGS: 2
• COOKING SPRAY

Jackie spent a weekend upstate with one of her girlfriends last fall, and for breakfast she served Jackie a mushroom toast. This was many months ago, but it stuck in her head. Since that weekend, she has been ordering a variety of toasts every time we go out for brunch. Now I love to make my girl happy, especially by cooking for her. And she has been asking me to make mushroom toast for quite some time now. My version is not a creamy mushroom toast, but rather one that is cleaner, flavored with fresh herbs and white wine.

How to make Mushroom Toast with Egg:

1. Heat a large skillet over medium high heat.
2. Spray bread slices with cooking spray and place in pan until bread is golden brown.
3. Remove bread and place olive oil in pan.
4. Using a food processor, chop the 8 ounces of white mushrooms to resemble a small coarse grind.
5. Place this in pan along with the garlic cloves and black pepper. Sauté over medium high heat until nicely brown, about 5 minutes.
6. Add white wine and cook for an additional minute. Remove from heat and add chopped parsley.
7. Place in bowl. Add rough chopped remaining mushrooms and cook for 2 minutes.
8. While the mushrooms are cooking, use a non stick pan sprayed with cooking spray and cook two eggs until whites are set.
9. To assemble toasts, place half of the white mushroom mixture on toast and top with the variety mushrooms, then top with egg.
10. Garnish with salt, pepper and chopped chives.

Expert tips and recipe variations:

• No white wine on hand? Substitute chicken broth.
• Our mushrooms on toast recipe features a Sunny Side Up Egg, but you can serve this recipe with eggs over medium or even scrambled eggs.
• Make it vegan: omit the egg completely or use vegan egg substitutes. (this easy recipe contains no cream or butter).
• We prefer a fresh sourdough bread (white or whole wheat), Italian Bread, or thickly sliced Country Bread. A crunchy crust is key.
• For a creamy mushroom toast, add a dollop of Crème Fraîche.
• Wild mushrooms can definitely be used in this recipe.
• Substitute parsley with fresh thyme and/or drizzle with truffle oil for maximum flavor
• Toast is not just for breakfast! Serve it with a Grilled Romaine Caesar Salad for a perfect light lunch or dinner.

Yes, it took me a while, but I finally fulfilled my girl’s wish, and I have to admit I am glad that I did. I am the type that likes a more hearty meal for brunch, one that includes potatoes. But the mushroom mixture is hearty and satisfying, and it tastes great with a Bacon Bloody Mary.

Related Recipes:

Veggie, Ricotta & Honey Tartines: this vegetarian toast is a favorite at our house, made with fresh root vegetables and a drizzle of honey.

Roasted Tomato & Arugula Quiche: this savory vegetarian favorite is a hit for breakfast, brunch, or even dinner.

Print

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave