breakfast essentials: mushrooms & eggs on toast

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

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.

serves 1
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For breakfast essentials: mushrooms & eggs on toast

  • PLAN/PURCHASE
  • 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 lg
    farm fresh egg
  • 1 slice
    toast, i like to use sourdough or something rustic
  • OPTIONAL ITEMS
  • 1 pinch
    cayenne pepper, added to the mushrooms
  • 1 tsp
    fresh dill, chopped
  • hollandaise sauce
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How To Make breakfast essentials: mushrooms & eggs on toast

  • 1
    PREP/PREPARE
  • 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.
  • 12
    PLATE/PRESENT
  • 13
    Drizzle with some hollandaise sauce (if using), and maybe a bit of chopped dill. Enjoy.
  • 14
    Keep the faith, and keep cooking.

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