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25 mins

RECIPE

Mushroom Toast with Poached Eggs

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MORE ABOUT THE RECIPE

Delicious sourdough bread topped with cremini mushrooms and poached eggs—and every bite is better than the last. Pair with your favorite coffee to make every morning a good morning.

WHAT YOU’LL NEED

  • 2.5
    oz portobello mushrooms
  • 2.5
    oz cremini mushrooms
  • 2.5
    oz button mushrooms
  • 1
    Tbsp olive oil
  • 1
    sprigs of thyme
  • 2
    slices of sourdough bread
  • 2
    eggs
  • 0.25
    gallon of water
  • 0.5
    oz white vinegar
  • Salt to taste
  • Pepper to taste
- 4 serving servings +
Mushroom Toast with Poached Eggs

HOW TO MAKE

Mushroom Toast with Poached Eggs

01

Slice all the mushrooms about ⅛" thick.

02

In a large sauté pan, heat olive oil.

03

Add mushrooms and sauté over medium heat until all the moisture evaporates.

04

Add the sprigs of thyme and salt and pepper to taste. Reserve warm.

05

Toast the sourdough and reserve warm.

06

Bring water to a boil then set to a simmer. Add white vinegar.

07

Crack an egg into the simmering water and cook for approx. 4 minutes. The yolk should still be soft with the outside white set.

08

Remove from the water with a slotted spoon and dry well. Reserve in warm water until ready to assemble.

09

Place sautéed mushrooms on top of the grilled toast. Try to create a well for the eggs to sit.

10

Place the poached eggs on top of the mushrooms.

SERVE AND ENJOY

Mushroom Toast with Poached Eggs

Take that first delicious bite.

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Mushroom Toast with Poached Eggs
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