Mushroom Toast with Poached Egg

5 from 1 vote

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

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: English

Servings: toasts

Calories: 362kcal

Author: Adina

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.

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).

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.