A hearty way to start the day - thick cut sourdough mushroom toasts 😍 i used a lovely wild mushroom + sage infused olive oil from @evoolution104 for this recipe, which added a super earthy flavour to my toast and eggs. Take a break from avocado toasts and give this a try. Speaking from experience, you may want to make a double batch. Since calories don’t count on Sundays and all.
Makes 3 toasts
Ingredients
For the Cream Cheese
1/3 cup cream cheese, softened
1 tbs sour cream
1 tbs chives, minced
1 tbs dill, minced
1 tbs parsley, minced
1 tsp lemon juice
1/2 tsp honey
Pinch of salt and pepper
For the Mushrooms
2 tbs olive oil (I used mushroom sage olive oil from Evoolution)
I tbs butter
227 g button mushrooms, sliced
1/2 a sweet white onion, minced
2 clove garlic, minced
1 tbs sour cream
1 tbs chives
Pinch of salt and pepper
For the Toast
1 tbs butter
1 tbs olive oil (I used mushroom sage olive oil from Evoolution)
3 thick slices of sourdough bread
For the eggs
1 tsp olive oil
3 eggs
Pinch of salt and pepper
Directions
1. In a small bowl, combine all of the ingredients for the cream cheese spread. Stir vigorously with a spatula to make a smooth spread. Taste and adjust salt and pepper if needed. Set in fridge until ready to use.
2. In a large frying pan, heat up the butter and oil for the mushrooms over medium low. Add the mushroom, onion, garlic, salt and pepper, and turn the heat up to medium. Cook until the mushrooms start to brown around the edges, roughly 12-15 minutes. Add the sour cream and chives and stir to combine. Continue to cook for another 3 minutes, then remove the mushrooms from the pan and set aside.
3. In a large skillet or grill pan, heat up the butter and olive oil to toast the bread over low heat. Once the butter has completely melted and is sizzling, place the bread into the hot fat. Cook for about 3 minutes on each side until golden brown. Remove from heat and set aside.
4. Heat up the remaining tsp of oil in the same pan used to cook the mushrooms over medium heat. Crack in the eggs, one at a time, and sprinkle with a little bit of salt and pepper. Cook for about 6 minutes without flipping, until the whites have set around the yolk and have crisped around the edges. Remove pan from heat.
5. To assemble, divide cream cheese evenly between the toasts and spread. Top each toast with the sautéed mushrooms, then top each with a fried egg. Serve immediately.