Last updated on May 7th, 2026
When I crave sustenance that is quick and delicious, these one skillet Mushroom Toasts with Eggs and Tarragon fit the bill. And who doesn’t love a good savoury toast? It’s the perfect vehicle for all of it.
The citrusy tarragon and mellowed, caramelized garlic are the perfect complement to the meaty mushrooms. The sweetness of the garlic pairs perfectly with the bright, tangy tarragon while the sunny eggs tie it all together.
Here’s everything you’ll need to make these Mushroom Toasts with Eggs and Tarragon
- 4 oz mixed wild or cremini mushrooms
- Extra-virgin olive oil or butter
- 2 thick slices Everyday Artisan Bread or sourdough
- 3-4 garlic cloves
- Fresh tarragon
- 2 large eggs
- Coarse sea salt and freshly ground black pepper to taste
What is tarragon?
Tarragon is a popular and versatile perennial herb. Maintaining a steady supply of fresh herbs in our garden has been a challenge for us due to our harsh winters and recurring summer drought conditions. The tarragon is thriving, however, making it go-to addition for everything from toasts to breakfast hashes, grilled meats and vegetables. It has a mild licorice-like taste with citrus notes and a delicate spiciness that pairs beautifully with the mushrooms and jammy eggs.
Buttery skillet-fried mushrooms, farm fresh eggs, lots of garlic and bright, citrusy tarragon nestled on toasted Everyday Artisan Bread. These Mushroom Toasts with Eggs and Tarragon are the coziest, locally sourced Sunday brunch!
Try these Miso Avocado Toasts with Eggs and Greens or this Spring Greens Salad with Roasted Garlic Hummus+7-Minute Egg next.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Mushroom Toasts with Eggs and Tarragon
Ingredients
- 4 oz mixed wild or cremini mushrooms sliced
- extra-virgin olive oil or butter for sautéing
- 2 thick slices artisan bread or sourdough
- 3-4 cloves garlic sliced
- 1 tablespoon fresh tarragon leaves plus more to garnish
- 2 large eggs
- coarse sea salt and freshly ground black pepper
Instructions
- Warm a cast iron skillet over medium heat then drizzle with olive oil. Add the mushrooms and garlic and let sauté for 3 to 5 minutes until browned. Turn the mushrooms, then let them brown for another 3 to 5 minutes. If the pan seems too dry, add a little more oil as needed.
- Stir in tarragon and create two wells.
- Crack in eggs and continue to cook until the egg whites are set.
- While the eggs are cooking, grill or toast the artisan bread until golden.
- Once the eggs are cooked, transfer them to buttered toasts with mushrooms stacked around. Season with salt and freshly cracked pepper and top with more fresh tarragon as desired.
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