MUSHROOM TOAST WITH POACHED EGGS

WHAT YOU'LL NEED

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

How to Make

STEP ONE

Slice all the mushrooms about 1/8” thick.

STEP TWO

In a large sauté pan, heat olive oil.

STEP THREE

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

STEP FOUR

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

STEP FIVE

Toast the sourdough and reserve warm.

STEP SIX

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

STEP SEVEN

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 EIGHT

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

STEP NINE

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

STEP TEN

Place the poached eggs on top of the mushrooms and serve immediately.

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