Savory Miso Butter Mushroom Toast with Soft Eggs

Serves 2 · 10 min prep · 15 min cook

Ingredients

• 2 slices sourdough bread, thick-sliced
• 3 tbsp unsalted butter
• 1 1/2 tsp white or yellow miso paste
• 8 oz cremini or mixed mushrooms, 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 white vinegar
• 1 tbsp fresh chives, snipped
• to taste chili crisp or flaky salt (optional)

Instructions

1. 1In a small bowl mash butter with the miso paste until smooth and fully combined; set the miso butter aside.
2. 2Heat a large nonstick or cast-iron skillet over medium-high heat. Add the remaining butter. When foaming, add the sliced mushrooms in a single layer and cook undisturbed for 3 minutes until deeply browned on one side.
3. 3Stir the mushrooms, add the minced garlic, thyme, salt, and pepper, and continue cooking, stirring occasionally, until the mushrooms are golden all over and any liquid has evaporated, another 4 to 5 minutes. Remove from heat and stir in half of the miso butter until glossy.
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 ramekin. Create a gentle whirlpool with a spoon and slide one egg into the center; repeat with the second egg. Poach for 3 to 3 1/2 minutes for runny yolks and set whites. Lift out with a slotted spoon onto a paper towel.
5. 5Toast the sourdough slices until deep golden and crisp. Immediately spread the remaining miso butter over the hot toast so it melts into the nooks.
6. 6Pile the hot miso mushrooms evenly over each toast. Carefully place one poached egg on top of each mound.
7. 7Sprinkle with snipped chives, a crack of black pepper, and optional chili crisp or flaky salt.
8. 8Serve right away while the toast is still crunchy and the egg yolk is warm and runny for breaking over the mushrooms.