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Mushroom Toast with Fried Egg
Mushroom Toast with Fried Egg
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious and versatile, sautéed mushrooms on toast with a fried egg is a quick and satisfying meat-free meal perfect for any time of day.
Ingredients:
  • 3 tablespoons olive oil
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1 pound mushrooms, sliced (button, cremini, shiitake, baby portabella, or a mix)
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon pepper, or more to taste
  • 1/4 cup chicken stock, or more if needed
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons butter, plus extra for buttering the toast
  • 4 large eggs
  • 4 slices bread, any favorite kind
Instructions:
  • In a large nonstick skillet over medium heat, warm oil. Saute shallot, garlic, mushrooms, salt, and pepper for 5 minutes until mushrooms release their juices. Increase heat to medium-high and cook until all liquid evaporates to enhance flavor.
  • Pour in the flavorful chicken stock and sprinkle in a generous tablespoon of fresh parsley. Stir constantly for 1 minute. Adjust the consistency by adding more stock if desired, aiming for a lusciously saucy texture. Transfer to a bowl, cover gently to keep warm, and give the skillet a quick wipe.
  • Create perfectly cooked eggs: Melt butter in a skillet over medium heat, gently crack eggs into the skillet, season with salt and pepper, cook for 1 minute. Cover and continue cooking for 2 minutes until whites are set and yolks remain runny. Adjust cooking time if you prefer firmer yolks.
  • Once the eggs are frying, toast the bread until golden brown. Transfer the slices to individual plates, spread butter on top, and optionally cut each slice in half.
  • Plate the mushrooms evenly among the plates. Place a sunny-side-up egg on top of each serving. Finish by sprinkling the remaining 2 tablespoons of parsley for a beautiful garnish.

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