Savoury Mushroom Toast with Egg
Buttery skillet-fried mushrooms, farm fresh eggs, lots of garlic and bright, citrusy tarragon on toasted Everyday Artisan Bread. This Savoury Mushroom Toast with Egg is the coziest, locally sourced Sunday brunch!
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.