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    Where Is My Spoon > Recipes > Breakfast

    Mushroom Toast with Poached Egg

    Published by: Adina September 5, 2020 ยท Last modified: March 14, 2025 1 Comment
    Jump to Recipe
    garlic mushroom toast with poached eggs with runny yolks.

    This is my favorite mushroom egg toast: garlicky sourdough bread topped with fried mushrooms and a poached egg.

    sourdough slice with mushrooms and poached egg

    This garlic mushroom toast with poached egg is something you will want to eat all the time. Just like this delicious Poached Egg and Tomato on Toast, I really do eat this toast on a regular basis.

    It is something quick I can make myself in minutes, especially when I am home alone at lunch.

    Check out other quick and light lunch ideas: Cottage Cheese Toasts and Smoked Salmon Sandwich.

    Jump to recipe
    • Recipe ingredients
    • How to make mushroom toast with poached eggs?
    • How to poach an egg?
    • Good to know!
    • More mushroom recipes
    • Recipe
    • Mushroom Toast with Poached Egg

    Recipe ingredients

    The eggs: When poaching, use fresh eggs. Theyโ€™re safer for runny, half-cooked dishes and hold together better in water. Older eggs tend to spread, so fresher ones give you a nicely shaped poached egg. Spicy Tomato Soup with Egg is also served with poached eggs.

    Mushrooms: I prefer small brown mushrooms, but white ones are just as fine. Check out Mushroom Stew and Roasted Buckwheat with Mushrooms; they're both hearty and warm.

    Bread: I recommend using quality sourdough, not soft packaged bread slices. You could use those, but the mushroom toast with poached egg wonโ€™t be nearly as good.

    • Besides sourdough, crusty artisan bread, a hearty whole-grain loaf, or a rustic ciabatta would work well. These breads are firm and hold up to the mushrooms and poached egg.

    See the recipe card for full information on ingredients and quantities.

    How to make mushroom toast with poached eggs?

    Making this toast takes 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. If you still have five extra minutes, make a salad. If not, slice a tomato and a cucumber, and you're done.

    • Step #1: Set the water for the eggs while you clean the mushrooms.
    • Step #2: Saute the mushrooms (about 5 minutes), toast the bread, and rub it with the garlic while the egg is poaching.
    sourdough slice with mushrooms and poached egg

    How to poach an egg?

    • Step #1: Fill a deep, wide pan with water, add about two tablespoons of vinegar, and bring it to a boil. Reduce the heat so the water only simmers.
    • Step #2: Break each egg into a small cup.
    • Step #3: Stir the water gently with a whisk to create a soft whirlpool, which will help the egg white wrap around the yolk. Carefully add each egg to the water.
    • Step #4: Poach the eggs for about 4 minutes, adjusting slightly based on their size. Check for doneness by lifting an egg with a slotted spoon and gently pressing the yolk with a finger.
    • Step #5: Once done, remove each egg with the spoon, briefly drain on kitchen paper, and pat dry on top.
    • Serve poached eggs with Smashed Peas on Toast.

    Good to know!

    The vinegar wonโ€™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.

    poached eggs with garlic and mushrooms on toast.

    More mushroom recipes

    • broccoli blue cheese with mushrooms in a skillet.
      Broccoli Mushroom Blue Cheese Recipe
    • close up of sauteed mushrooms for steak.
      Best Sauteed Mushrooms for Steak
    • german schnitzel with mushrooms sauce and lemon slices on a plate.
      Jรคgerschnitzel - German Schnitzel with Mushrooms
    • ground beef and mushroom stroganoff served with pasta and a dollop of sour cream.
      Ground Beef and Mushroom Stroganoff

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    mushroomm toast with a poached egg on top.

    Mushroom Toast with Poached Egg

    This is my favorite mushroom egg toast: garlicky sourdough bread topped with fried mushrooms and a poached egg.
    5 from 1 vote
    Print Pin Share GrowSaved! Rate
    Course: Breakfast
    Cuisine: English
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 2 toasts
    Calories: 362kcal
    Author: Adina

    Equipment

    • Large cast-iron skillet or heavy-bottomed pan
    Prevent your screen from going dark

    Ingredients 

    • 9 oz mushrooms 250 g
    • 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

    Instructions

    Mushrooms:

    • Clean the mushrooms with kitchen paper and slice them. Grate 2 garlic cloves.
      9 oz mushrooms/ 250 g + 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.

    Poached eggs (Note 2):

    • 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:

    • 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).

    Notes

    1. The vinegar wonโ€™t affect the flavor but helps the egg white hold a nice shape around the yolk.
    2. Poach no more than two eggs at once unless your pan is really wide; otherwise, work in batches.

    Nutrition

    Serving: 1toast | Calories: 362kcal | Carbohydrates: 43g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 206mg | Sodium: 670mg | Fiber: 5g | Sugar: 6g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Kathy@Beyond the Chicken Coop says

      September 26, 2017 at 1:58 pm

      Quick, easy, healthy and delicious! That's a winning combination.

      Reply
    5 from 1 vote (1 rating without comment)

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