Savory Mushroom and Egg Toast
A quick and hearty breakfast that combines rich, buttery mushrooms and a perfectly cooked egg on crusty bread, perfect for a rushed weekday morning.
Ingredients
Main Ingredients
- 1 slice Thick, crusty bread Good bakery stuff
- 1 cup Your favorite mushrooms (e.g., cremini, button, or a wild mix) Chopped
- 1 large Egg Add a second egg for more protein if desired
- 1 tbsp Butter or olive oil For cooking
- 1 clove Garlic Minced, for flavor
- to taste Salt
- to taste Black pepper
- optional Herbs (thyme or parsley) For garnish
Instructions
Preparation
- Heat a pan over medium heat.
- Chop the mushrooms quickly.
- Toss the mushrooms into the pan with butter or oil, add a pinch of salt, and cook until golden and soft.
Cooking
- Push the cooked mushrooms to the side, adding a bit more butter if needed, then crack the egg into the pan.
- Toast the bread in a separate slot until golden.
- Assemble by piling mushrooms on the toast, topping with the egg, sprinkling with herbs, and finishing with black pepper.
- Serve immediately while warm.
Notes
For healthier alternatives, swap butter for olive oil, use whole grain or sprouted bread, or add greens like spinach. To avoid soggy bread, keep the toast and mushrooms separate until served. A sprinkle of feta cheese or hot sauce can add extra flavor.