My favorite garlic mushroom toast: garlicky sourdough bread topped with fried mushrooms and a poached egg.

sourdough slice with mushrooms and poached egg

This garlic mushroom toast with eggs is something you will want to eat all the time. Just like in the case of this delicious Poached Eggs and Tomatoes on Toast, this toast is something that I really do eat on a regular basis.

It is something quick I can make myself in a matter of minutes, especially when I am home alone at lunch. Not that my husband doesn’t like it, he did have both kinds of toasts several times and loved them, but a recipe so quick and simple is really something I make mostly for myself when the kids are outside the house and I don’t want to spend so much time with cooking.

How to make a mushroom toast?

Making this toast is a matter of minutes, cleaning the mushrooms with a paper towel and slicing them is probably the longest part of the whole deal and that still won’t cost you more than five minutes.
Set the water for the eggs while you clean the mushrooms.
Fry the mushrooms (about 5 minutes), toast the bread, and rub it with the garlic while the egg is poaching.
10 or 15 minutes tops and you will be able to enjoy a thoroughly delicious, filling, and healthy meal.
And if you still have 5 extra minutes, make a salad. If not, slice a tomato and some cucumber and you’re done.

How to poach an egg:

The eggs:

The most important thing about it is to make sure you use fresh eggs.
First of all, because they are so runny and only half-cooked, it is safer for you to use really fresh eggs.
Secondly, if the eggs are not very fresh, the poached egg will just not be so perfect as you want it to be, the fresher the egg the better it will poach, the egg whites of older eggs tend to spread more in the water and you will not have the nice looking poached egg you are expecting.

How to poach?

Bring a deeper wider pan of water and a splash of vinegar to a boil. #
Don’t worry about the egg tasting of vinegar, in the end, it is only a little splash, let’s say about two tablespoons and that will not interfere with the taste of the eggs.
But it will help again with the shape of the egg, it will help the egg white firm up slightly and wrap around the yolk in a nicer way.
Turn the heat down, the water should only barely simmer and not boil anymore.
Break each egg into an individual small cup.
Take a whisk and stir the water in the pot a little bit to form a kind of gentle whirlpool in the water. This will help the egg white wrap around the egg yolk nicely.
Very carefully add each egg to the pot. I would not poach more than two eggs at a time unless the pot is very wide. Otherwise do that in several batches or in two different pots.
As a general rule cook the eggs for 4 minutes. Of course, the size of the eggs makes a bit of a difference. So I check by very carefully lifting an egg out of the the water using a slotted spoon and gently pressing it with a finger. You will be able to tell if the egg is done to your liking or if it needs an extra half a minute or so.
Remove the eggs from the water with the slotted spoon and leave them to dry shortly on a plate lined with kitchen paper. I also pat them gently dry on top with some kitchen paper.