I love the meatiness of mushrooms! When I was a kid, ‘mushrooms on toast’ was a favorite teatime treat. This quick Mushroom & Egg Toast recipe turns my old favorite into a great breakfast or a satisfying quick lunch (and tea if you’re a Brit). So easy and so very good!
1. In a wide skillet with a tight fitting lid, heat the olive oil over medium-high heat. Add the garlic and cook for 3 minutes or until fragrant and beginning to turn golden.
2. Add the mushrooms, cherry tomatoes, chopped oregano and a sprinkling of salt and pepper. Cover and cook for 5 minutes. Uncover and stir, and cook for another 2 minutes. Taste for seasoning. Turn off the heat and let sit until ready to serve.
3. Evenly spread 1 tablespoon of goat or cream cheese on each of the pieces of toast. Top with the mushroom mixture, then a soft boiled egg. Serve immediately.
Ann’s Tips and Tricks
For a tasty touch of England, add a tablespoon of Worcestershire sauce to the mushrooms along with the other ingredients
If you can’t find Portabellas, quarter some Baby Bellas, Crimini or button mushrooms.
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