Mushroom Toast with Poached Egg
Sautéed mushrooms on toasted bread with a perfectly poached egg and fresh herbs. A satisfying British brunch dish ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Slice mushrooms 1/4-inch thick, discarding tough stem ends.
Step 2
Fill a small pot with 3 cups water and bring to a gentle simmer.
Step 3
Melt butter in a skillet over medium-high heat until foaming, ~1 minute.
Step 4
Add mushrooms and cook without stirring for 2 minutes until edges brown.
Step 5
Stir, then cook 2 more minutes until mushrooms release liquid and shrink.
Step 6
Add garlic and cook 30 seconds until fragrant, then season with salt and pepper.
Step 7
Toast bread until golden brown and crispy.
Step 8
Add a pinch of salt to the simmering water. Crack egg into a small cup.
Step 9
Slide egg into water and poach 3-4 minutes until whites set but yolk jiggles.
Step 10
Spoon mushrooms onto toasted bread, top with poached egg.
Step 11
Garnish with fresh herbs. Serve immediately with extra black pepper.
Tools you’ll need
- 10-inch skillet
- small pot
- small cup or ramekin
- slotted spoon
- cutting board and knife
- toaster
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