Sautéed Mushroom Breakfast Toasts
If you’ve never had breakfast mushrooms on toast, you’re in for a treat. We love these seared mushrooms served with a fried egg over toast.
Sautéed Mushroom Breakfast Toasts
Photo Credit : Jamie SalomonIf you’ve never had breakfast mushrooms on toast, you’re in for a treat. One of the most delicious ways to prepare mushrooms is to simply sautée them over high heat until they begin to caramelize. You’ll see this preparation at Spanish tapas restaurants, where they’re cooked on a hot griddle called a plancha. Here, the mushrooms are seared in a skillet and served for breakfast with a fried egg over toast.
Yield:
4 servingsIngredients
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/2 pounds mushrooms, any kind, stemmed and sliced
1 teaspoon chopped fresh thyme
Salt and pepper, to taste
4 thick slices crusty bread, toasted and lightly buttered
4 large eggs
Fresh thyme leaves, for garnish
Instructions
In a large skillet, melt butter in olive oil over high heat. Quickly add mushrooms and cook, stirring often, until they begin to brown, 5 to 7 minutes. Add thyme, salt, and pepper, and cook, stirring, until the mushrooms are caramelized and crisp at the edges, 2 to 3 minutes more. Remove pan from heat and spoon the mushrooms over the toasted bread slices. Return skillet to heat and fry the eggs to your desired doneness. Serve the eggs atop the mushrooms and garnish with thyme leaves.
