Breakfast Essentials: Mushrooms & Eggs on Toast

Andy Anderson !


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.


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top



  • 1 Tbsp
    grapeseed oil
  • 1 Tbsp
    sweet butter, unsalted
  • 3 oz
    mushrooms, stems removed, medium sliced
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 1 large
    farm fresh egg
  • 1 slice
    toast, i like to use sourdough or something rustic

  • 1 pinch
    cayenne pepper, added to the mushrooms
  • 1 tsp
    fresh dill, chopped
  • ·
    hollandaise sauce

How to Make Breakfast Essentials: Mushrooms & Eggs on Toast


  2. Gather your Ingredients (mise en place).
  3. Add the butter and oil to a small sauté pan over medium heat.
  4. When the foaming subsides, add the mushrooms.
  5. Allow them to cook until they begin to soften and brown, about 6 – 8 minutes.
  6. Chef’s Note: While the mushrooms are cooking, season with some salt, pepper, and the optional cayenne (if using).
  7. Use a slotted spoon and place the mushrooms on a piece of toast.
  8. Immediately, return the sauté pan to heat, and add the egg.
  9. 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.
  10. Cook until the white is fully set, and the yolk is still runny about 2 - 3 minutes.
  11. Add the egg to the top of the mushrooms.
  13. Drizzle with some hollandaise sauce (if using), and maybe a bit of chopped dill. Enjoy.
  14. Keep the faith, and keep cooking.

Printable Recipe Card

About Breakfast Essentials: Mushrooms & Eggs on Toast

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American

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