Sautéed Mushrooms on Toasted Brioche, Pesto & Garlic spread, and a Poached Egg #notcontest #notrecipe #food52 #20mindinner
Cut mushrooms into quarters and sauté in butter over high heat until crispy and just cooked, then season with salt and pepper and set aside.
While mushrooms are cooking poach egg in simmering water for approximately 3-4 minutes. Once cooked, drain and set aside.
Mix 1 tbsp pesto, 3 roasted garlic cloves, and 1/4 tsp lemon zest together until it is well combined.
Slice and butter brioche and toast in a frying pan until golden brown on both sides.
Slice and butter brioche and toast in frying pan until golden brown on both sides.
Once brioche is golden brown, spread the pesto mixture on the toast, spoon on the mushrooms, and top with the poached egg. Garnish with shaved Parmesan, lemon zest, and chiffonade of fresh basil.