Mushroom Toasts with Eggs and Tarragon
Buttery skillet-fried mushrooms, farm fresh eggs, lots of garlic and bright, citrusy tarragon on toasted Everyday Artisan Bread. The coziest, locally sourced Sunday brunch!
Equipment
Ingredients
- 4 oz mixed wild or cremini mushrooms sliced
- extra-virgin olive oil or butter for sautéing
- 2 slices Every Day Artisan bread
- 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.