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Mushroom Toast with Poached Eggs

Preparation Time25 mins Difficulty LevelHard

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.

INGREDIENTS

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SERVING

- 1 serving servings +
  • 10
    oz
    portobello mushrooms
  • 10
    oz
    cremini mushrooms
  • 10
    oz
    button mushrooms
  • 4
    Tbsp
    olive oil
  • 4
    sprigs
    of thyme
  • 8
    slices
    of sourdough bread
  • 8
    eggs
  • 1
    gallon
    of water
  • 2
    oz
    white vinegar
  • Salt to taste
  • Pepper to taste

TOOLS

  • Large sauté pan
  • Slotted spoon

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.

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Mushroom Toast with Poached Eggs
Mushroom Toast with Poached Eggs
Recipe review