Wild Mushroom and Egg Toast
- cal. (kcal) 390
- Makes: 4 servings
- Prep: 15 mins
- Cook: 23 mins
wild mushrooms, quartered or sliced
cloves garlic, sliced
chopped parsley, plus more for serving (optional)
square slices or 4 rectangular slices whole rye bread (such as Mestemacher), toasted
- 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.
- 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.
- 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 ToastServings 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.