I came up with this recipe while trying to decide what to serve for breakfast. I was going to do mushroom and cheese omelets, and then changed my mind.
This recipe has a lot going for it… It’s easy to make, tastes great, and has beautiful presentation.
So, you ready… Let’s get into the kitchen.
prep time5 Min
cook time10 Min
Ingredients For breakfast essentials: mushrooms & eggs on toast
sweet butter, unsalted
mushrooms, stems removed, medium sliced
salt, kosher variety, to taste
black pepper, freshly ground, to taste
farm fresh egg
toast, i like to use sourdough or something rustic
cayenne pepper, added to the mushrooms
fresh dill, chopped
How To Make breakfast essentials: mushrooms & eggs on toast
Gather your Ingredients (mise en place).
Add the butter and oil to a small sauté pan over medium heat.
When the foaming subsides, add the mushrooms.
Allow them to cook until they begin to soften and brown, about 6 – 8 minutes.
Chef’s Note: While the mushrooms are cooking, season with some salt, pepper, and the optional cayenne (if using).
Use a slotted spoon and place the mushrooms on a piece of toast.
Immediately, return the sauté pan to heat, and add the egg.
Chef’s Note: There should be plenty of oil in the pan from cooking the mushrooms. Plus by using the same pan it will add a bit of flavor to the egg.
Cook until the white is fully set, and the yolk is still runny about 2 - 3 minutes.
Add the egg to the top of the mushrooms.
Drizzle with some hollandaise sauce (if using), and maybe a bit of chopped dill. Enjoy.
Keep the faith, and keep cooking.
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