breakfast · vegetarian
Buttery mushroom and egg toast
Crisp sourdough piled with browned butter mushrooms and fried eggs, finished with fresh chives.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Toast the sourdough slices and set them aside.
-
2
Slice the mushrooms and cook them in half of the butter over medium-high heat for about 7 minutes, until nicely browned.
-
3
While they cook, melt the rest of the butter in a second skillet over medium heat.
-
4
Fry the eggs until both the whites and the yolks are firm.
-
5
Spoon the mushrooms over the toast, lay the eggs on top and scatter with chopped chives.
