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25 mins

RECIPE

Mushroom Toast with Poached Eggs

Mushroom Toast with Poached Eggs Header

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
  • Salt to taste
  • Pepper to taste
  • 2
    slices of sourdough bread
  • 0.25
    gallon of water
  • 0.5
    oz white vinegar
  • 2
    eggs
- 4 serving +
Mushroom Toast with Poached Eggs

HOW TO MAKE

Mushroom Toast with Poached Eggs
STEP 01

Slice all the mushrooms about ⅛" thick.

STEP 02

In a large sauté pan, heat olive oil.

STEP 03

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

STEP 04

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

STEP 05

Toast the sourdough and reserve warm.

STEP 06

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

STEP 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.

STEP 08

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

STEP 09

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

STEP 10

Place the poached eggs on top of the mushrooms.

SERVE AND ENJOY

Mushroom Toast with Poached Eggs

Take that first delicious bite.