Miso Butter Mushroom & Soft Egg Toast

Serves 2 · 10 min prep · 15 min cook

Ingredients

• 2 slices thick-cut sourdough bread
• 3 tbsp unsalted butter, softened
• 1 1/2 tbsp white or yellow miso paste
• 8 oz mixed mushrooms (cremini, shiitake), sliced
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 large eggs
• 1 tsp rice vinegar or white vinegar
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds
• 1 tsp chili crisp or chili oil optional

Instructions

1. 1In a small bowl, mash together softened butter and the miso paste until fully combined into a smooth compound butter; set aside.
2. 2Heat the remaining butter in a medium skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook undisturbed for 3 minutes until the undersides are deeply browned.
3. 3Stir the mushrooms, add the minced garlic and thyme, and continue cooking another 3–4 minutes until the mushrooms are golden, fragrant, and any released liquid has evaporated. Season with salt and pepper, then remove from heat and keep warm.
4. 4Meanwhile, bring a small saucepan of water to a gentle simmer (about 190°F) and add the vinegar. Crack each egg into a small cup, swirl the water, and gently slide the eggs in. Poach for 3 1/2–4 minutes until whites are set and yolks remain runny. Lift out with a slotted spoon and blot dry.
5. 5While the eggs poach, toast the sourdough slices until deeply golden and crisp on both sides—either in a toaster or in a dry skillet over medium heat for 2 minutes per side.
6. 6Spread each hot toast generously with the miso butter so it melts into the bread. Pile the warm sautéed mushrooms evenly over the toasts.
7. 7Top each toast with a poached egg. Sprinkle with sliced scallions, toasted sesame seeds, and a small spoonful of chili crisp if using for heat and crunch.
8. 8Serve immediately while the egg yolk is still molten and ready to spill over the umami mushrooms and miso toast. Perfect for a quick elevated weekday breakfast or lazy weekend plate.