Sautéed Mushroom Toast

In French bistros, a simple sauté of wild mushrooms often crowns thick toast for a leisurely breakfast. Here, mixed mushrooms meet shallot, garlic, and fresh tarragon on sourdough, finished with soft-boiled eggs for a brunchy bite.

Serves 2 · 15 min prep · 18 min cook

Estimate for one serving

• 380 cal
• 16g protein
• 32g carbs
• 22g fat
• 3.9g fiber

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Ingredients

• 10 oz mixed fresh mushrooms (chanterelle, cremini, or hen-of-the-woods)
• 2 slices thick-cut sourdough bread
• 1 medium shallot
• 2 garlic cloves
• 3 fresh thyme sprigs
• 1 tbsp chopped fresh tarragon
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 lemon
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 soft-boiled eggs
• 1 tbsp chopped fresh parsley

Instructions

1. 1Bring a small saucepan of water to a gentle boil. Lower the eggs in carefully and cook exactly 6 and a half minutes for jammy yolks, then transfer to an ice bath to stop cooking.
2. 2While the eggs cook, wipe mushrooms clean and tear or slice into bite-size pieces of similar thickness so they brown evenly.
3. 3Thinly slice the shallot and mince the garlic. Strip thyme leaves from the stems and chop the tarragon and parsley.
4. 4Heat a large skillet over medium-high heat and add the olive oil. When hot, add the mushrooms in a single layer without crowding; cook undisturbed 3 minutes until deeply golden on the first side.
5. 5Add the butter, shallot, garlic, and thyme. Stir and cook another 3 to 4 minutes until the mushrooms are tender, glossy, and the alliums are soft and sweet. Season with salt and pepper.
6. 6Toast the sourdough slices until the edges are crisp and the centers still have a little chew—about 2 to 3 minutes per side in a toaster or under the broiler.
7. 7Rub each warm toast lightly with the cut side of a garlic clove if any remains, then pile the hot sautéed mushrooms generously on top.
8. 8Peel the soft-boiled eggs, halve them, and nestle one half-cut egg on each toast so the yolk can spill slightly.
9. 9Finish with a squeeze of lemon juice, a scatter of tarragon and parsley, and an extra grind of black pepper. Serve at once while the toast is still crunchy underneath the warm mushrooms.