This is my favorite mushroom egg toast: garlicky sourdough bread topped with fried mushrooms and a 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.
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Recipe ingredients
The eggs: When poaching, use fresh eggs. They’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 won’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.
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 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.
Mushroom Toast with Poached Egg
Equipment
- Large cast-iron skillet or heavy-bottomed pan
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
- 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.
Kathy@Beyond the Chicken Coop says
Quick, easy, healthy and delicious! That's a winning combination.