Garlic Mushroom Toast with Poached Eggs
My favorite garlic mushroom toast: garlicky sourdough bread topped with fried mushrooms and a poached egg.
Servings: 2
Calories: 362kcal
Ingredients
- 9 oz mushrooms 250 g
- 1 tablespoon butter + extra for the toast
- 3 garlic cloves divided
- 2 fresh eggs
- a splash of vinegar
- 2 large slices sourdough bread
- fine sea salt and 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.
- Cook mushrooms: Melt the butter in a large cast-iron or heavy-bottomed pan. Fry the mushrooms until golden while stirring several times in between. This will take about 3 or 4 minutes.
- Add the grated garlic and stir-fry for another minute. Keep warm.
Poached eggs:
- 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.
- Break each egg into an individual small cup.
- 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 kitchen paper. 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.
- 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.
- Serve immediately with a green salad (for lunch or dinner) or some sliced tomatoes and cucumbers (for breakfast).
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