Imagine waking up to a breakfast so decadent, so incredibly delicious, that it transforms your ordinary morning into a gourmet culinary experience. This Mushroom Garlic Sourdough Toast with Poached Eggs isn't just a meal—it's a flavor explosion that will make your taste buds dance and your Instagram followers drool with envy. Combining the rich, earthy notes of sautéed mushrooms, the aromatic punch of garlic, and the luxurious creaminess of perfectly poached eggs, this recipe elevates breakfast from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 slices sourdough bread
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare ingredients: Clean and slice mushrooms uniformly. Mince garlic finely. Slice sourdough bread into medium thickness.
- Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned.
- Add sliced mushrooms to the skillet. Season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until mushrooms release moisture and become golden brown.
- While mushrooms are cooking, toast sourdough bread slices until golden and crisp. You can use a toaster or griddle pan.
- Prepare poached eggs: Fill a medium saucepan with 3 inches of water. Add a splash of white vinegar. Bring to a gentle simmer.
- Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water and slide eggs carefully into the center.
- Poach eggs for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Assemble toast: Spread sautéed garlic mushrooms evenly over toasted sourdough slices. Top each slice with a poached egg.
- Garnish with freshly chopped parsley, additional cracked black pepper, and a light drizzle of olive oil if desired.
- Serve immediately while eggs are warm and mushrooms are still steaming.
Tips
- Mushroom Selection: Choose fresh, firm mushrooms like cremini or shiitake for the best flavor and texture.
- Bread Matters: Use high-quality, artisan sourdough bread with a robust crust and tangy flavor profile.
- Egg Poaching Secrets: Add a splash of vinegar to your poaching water to help the egg whites coagulate more quickly and maintain a neat shape.
- Garlic Technique: Mince garlic finely and be careful not to brown it, as this can make it bitter.
- Olive Oil Quality: Use extra virgin olive oil for a richer, more complex flavor in your mushroom sauté.
- Timing is Key: Cook mushrooms until they're golden and have released their moisture for maximum flavor concentration.
- Garnish Generously: Fresh parsley adds a bright, fresh note that complements the rich, earthy mushrooms.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 15g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 190mg
