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
TRY IT WITH
How to Make Mushroom Toast with Poached Eggs
Slice all the mushrooms about ⅛” thick.
In a large sauté pan, heat olive oil.
Add mushrooms and sauté over medium heat until all the moisture evaporates.
Add the sprigs of thyme and salt and pepper to taste. Reserve warm.
Toast the sourdough and reserve warm.
Bring water to a boil then set to a simmer. Add white vinegar.
Crack an egg into the simmering water and cook for approx. 4 minutes. The yolk should still be soft with the outside white set.
Remove from the water with a slotted spoon and dry well. Reserve in warm water until ready to assemble.
Place sautéed mushrooms on top of the grilled toast. Try to create a well for the eggs to sit.
Place the poached eggs on top of the mushrooms and serve immediately.