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Wild Mushroom and Egg Toast

Wild Mushroom and Egg Toast

Nutrition Facts
  • cal. (kcal) 390
Wild Mushroom and Egg Toast
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 23 mins
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Ingredients

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  • 3 tablespoons unsalted butter
  • 2 pounds wild mushrooms, quartered or sliced
  • 2 cloves garlic, sliced
  • 1/4 cup chopped parsley, plus more for serving (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 eggs
  • 8 square slices or 4 rectangular slices whole rye bread (such as Mestemacher), toasted

Directions

  1. In a large skillet, heat butter over medium-high. Add mushrooms and garlic. Cook 15 minutes, stirring every couple minutes, until mushrooms soften. Stir in parsley and season with 1/2 tsp salt and 1/4 tsp pepper.
  2. Fill a large, deep-sided skillet three-fourths full with water. Bring water to barely simmering and cover. Crack 4 eggs into separate cups. Pour into simmering water one by one. Poach eggs 3 to 4 minutes, until whites are set. Remove with a slotted spoon and set aside. Repeat with remaining eggs.
  3. Divide mushrooms evenly over toast and place 1 egg on each square slice (or 2 eggs on each rectangular one). Season with 1/4 tsp pepper and salt to taste. Add more parsley, if desired.

Nutrition Information for Wild Mushroom and Egg Toast

Servings Per Recipe: 4
PER SERVING: 390 cal., 19 g total fat (9 g sat. fat), 950 mg sodium, 36 g carb. (7 g fiber, 6 g sugars), 22 g pro.