breakfast essentials: mushrooms & eggs on toast
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.
yield
1 serving(s)
prep time
5 Min
cook time
10 Min
method
Stove Top
Ingredients For breakfast essentials: mushrooms & eggs on toast
- PLAN/PURCHASE
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1 Tbspgrapeseed oil
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1 Tbspsweet butter, unsalted
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3 ozmushrooms, stems removed, medium sliced
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salt, kosher variety, to taste
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black pepper, freshly ground, to taste
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1 lgfarm fresh egg
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1 slicetoast, i like to use sourdough or something rustic
- OPTIONAL ITEMS
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1 pinchcayenne pepper, added to the mushrooms
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1 tspfresh dill, chopped
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hollandaise sauce
How To Make breakfast essentials: mushrooms & eggs on toast
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1PREP/PREPARE -
2Gather your Ingredients (mise en place).
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3Add the butter and oil to a small sauté pan over medium heat.
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4When the foaming subsides, add the mushrooms.
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5Allow them to cook until they begin to soften and brown, about 6 – 8 minutes.
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6Chef’s Note: While the mushrooms are cooking, season with some salt, pepper, and the optional cayenne (if using).
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7Use a slotted spoon and place the mushrooms on a piece of toast.
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8Immediately, return the sauté pan to heat, and add the egg.
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9Chef’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.
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10Cook until the white is fully set, and the yolk is still runny about 2 - 3 minutes.
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11Add the egg to the top of the mushrooms.
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12PLATE/PRESENT
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13Drizzle with some hollandaise sauce (if using), and maybe a bit of chopped dill. Enjoy.
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14Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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