Mushroom Toast with Poached Egg
This mushroom toast with poached egg is one of my favorite quick lunches: garlicky sourdough bread topped with sautéed mushrooms and a poached egg.
- 9 oz mushrooms
- 1 tablespoon butter (+ extra for the toast)
- 3 garlic cloves (divided)
- 2 eggs (fresh)
- a splash of vinegar (Note 1)
- 2 large slices sourdough bread
- fine sea salt and freshly ground black pepper
- a sprinkle of paprika powder
- chives (or 1 thin green onion)
- Clean the mushrooms with kitchen paper and slice them. Grate 2 garlic cloves.9 oz mushrooms + 2 garlic cloves
- Cook mushrooms: Melt the butter in the pan. Saute the mushrooms until golden while stirring several times in between. This will take about 3 or 4 minutes.1 tablespoon butter
- Add the grated garlic and stir-fry for another minute. Keep warm.
- Boil water for eggs: While the mushrooms are cooking, bring a pan of water and a splash of vinegar to a boil. When the water is boiling, turn the heat down to a minimum and wait until the water just simmers.a splash of vinegar
- Break each egg into an individual small cup.2 eggs
- Poach eggs: Make a little whirlpool in the water using a whisk and slowly tip the eggs into the water. Simmer the eggs for 4 to 5 minutes.
- Gently lift them out of the water using a slotted spoon and place them on a plate lined with paper towels. You may pat them dry a bit if you wish.
- Toast the bread while the eggs are poaching. Rub it with the remaining garlic clove and butter it lightly. Place each slice on a plate. Pile the mushrooms on the bread slices.2 large slices sourdough bread + 1 garlic clove
- Carefully place one egg on top of each mushroom toast and sprinkle with salt, pepper, and some paprika powder. Sprinkle with the chopped chives or green onions as well.fine sea salt and freshly ground black pepper + a sprinkle of paprika powder + chives
- Serve immediately with a green salad (for lunch or dinner) or some sliced tomatoes and cucumbers (for breakfast).
I make this garlic mushroom toast with poached egg regularly, especially when I'm home alone for lunch. The mushrooms take about five minutes to cook, so I start them in the pan while I get the bread toasted and the eggs poaching.
By the time everything is ready, lunch is on the table. If you like poached eggs on toast, try my Poached Egg and Tomato on Toast as well. For other quick lunch ideas, see my Cottage Cheese Toasts and Smoked Salmon Sandwich.
Ingredients: 8 | Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 2 | Difficulty: Easy
Recipe ingredients
The eggs: When poaching, use fresh eggs. They hold together better in the water and are less likely to spread, giving you a nicely shaped poached egg with a runny yolk.
This Spicy Tomato Soup with Egg is also served with poached eggs. Mushrooms: I prefer small brown mushrooms, but white button mushrooms work just as well. Clean them with a paper towel rather than soaking them, then slice them fairly thinly so they cook quickly.
- Check out this Roasted Buckwheat with Mushrooms, too; it's also made with mushrooms and egg.
Bread: I recommend a good sourdough loaf rather than soft packaged bread. You want bread that's sturdy enough to hold the fried mushrooms and poached egg without becoming soggy.
Besides sourdough, crusty artisan bread, a hearty whole-grain loaf, or rustic ciabatta would work well. See the recipe card for full information on ingredients and quantities.
How to make mushroom toast with poached egg? Making this toast takes just a few minutes.
Clean and slice the mushrooms, get the water ready for the eggs, and you can cook everything at roughly the same time. Step #1: Heat the oil in a skillet and cook the mushrooms until golden, about 5 minutes.
Season. Step #2: Break each egg into a small cup.
Step #3: Stir the simmering water gently to create a whirlpool, then carefully add the eggs. Poach for about 4 minutes, adjusting for size, until the whites are set and the yolks are still soft.
Step #4: Once done, remove each egg with the spoon, briefly drain on kitchen paper, and pat dry on top. Step #5: Toast the sourdough until crisp and golden. Rub it with garlic, then top with the mushrooms.
Step #6: Place a poached egg on each slice and serve immediately. Good to know!
The vinegar won't affect the taste but helps the egg white hold a nice shape around the yolk. Avoid poaching more than two eggs at once unless your pan is very wide; otherwise, work in batches.
Storage
You can make the mushrooms in advance or keep any leftovers in the fridge for 1-2 days.
Notes
- The vinegar won't affect the flavor but helps the egg white hold a nice shape around the yolk.
- Poach no more than two eggs at once unless your pan is really wide; otherwise, work in batches.
