Add a mound of sautéed mushrooms on top, and now the dish looks and tastes like something more elaborate. It’s just eggs and toast, but the mushrooms elevate it. Instead of an everyday breakfast, suddenly it’s a brunch dish, a quick supper, or part of a menu for guests.
A Simple but Satisfying Meal
Start with thick slices of toasted white sandwich or sourdough bread, spoon an intense mixture of mushrooms on top, and top each serving with a fried egg. When your fork pierces the yolk, its golden richness makes a sauce with the mushroom juices. You’ll find yourself swiping it across the plate with the last bits of bread.
Which Mushrooms to Buy
I use whatever mushrooms I find in the market, and if that means only white button mushrooms, they’ll make a fine sauté. Or chop a big portabello (chefs will tell you to peel them, but skip that), or use baby portobellos or cremini (sometimes labeled baby portobello), which both look like dark versions of button mushrooms. Shiitakes, which I love because they have so much flavor, have curled caps that look like they’ve already been dried a little, but they’re actually moist when you cut into them. Wipe away any dirt with damp paper towels, and include the stems when you chop up the mushrooms (unless you’re using big portabellas or shiitakes, whose stems are too woody).
How to Make Mushrooms on Toast
You can sauté the mushrooms in advance, if you like; reheat the mushrooms with a tablespoon or two of water to warm and loosen them. Fry the eggs at the last minute so they’re hot and the yolks are still runny when you drape them over the dish. Settle in and enjoy your accolades.
More Ways to Enjoy Mushrooms
Chicken Thighs with Mushrooms and Shallots Classic Stuffed Mushrooms How to Dry Sauté Mushrooms Cream of Mushroom Soup Grilled Beef and Mushroom Burger
Turn the heat to medium-high and continue cooking, stirring often, until all the mushroom liquid evaporates. This intensifies their flavor.
