Creamy Mushroom Egg Toast
This mushroom egg toast is a savory, protein-packed breakfast or brunch idea. Creamy sautéed mushrooms and a perfectly cooked egg sit on crispy toast for a satisfying, wholesome bite.
Ingredients
- 2 slices rustic bread sourdough or whole grain
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 cups mushrooms sliced (cremini, button, or a mix)
- 1 fried or poached egg for extra heartiness
- 2 cloves garlic minced
- 1/4 teaspoon dried thyme or 1/2 teaspoon fresh thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons ricotta cheese optional, for a creamy twist
- Fresh parsley chopped, for garnish
Instructions
Step 1: Toast the bread
- Start by toasting your bread slices. You can use a toaster or lightly crisp them in the oven. If you’re feeling fancy, drizzle the bread with olive oil and toast it on a skillet for extra flavor. Once toasted, set aside.
Step 2: Sauté the mushrooms
- Heat the butter and olive oil in a skillet over medium heat. Once the butter melts, add the sliced mushrooms. Cook them for about 5 minutes, stirring occasionally, until they’re golden and tender.
Step 3: Add garlic and thyme
- Sprinkle the minced garlic and thyme over the mushrooms. Stir well and cook for another 2 minutes. You’ll start to smell the garlic, it’s heavenly! Season with a pinch of salt and black pepper to taste.
Step 4: Assemble the toast
- Spread a thin layer of ricotta cheese or hummus onto each slice of toasted bread. Pile the warm, garlicky mushrooms on top. If you want to include an egg, gently place your fried or poached egg over the mushrooms.
Step 5: Garnish and serve
- Sprinkle fresh parsley over the toast for a pop of color and brightness. Serve the Mushroom Egg Toast immediately while everything is warm and inviting.