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Prep time
10 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
Let’s talk mushroom toast. We serve this version with pesto and fried eggs.
Mushroom toast is a hearty savory dish suitable for any time of day. With just a few extra ingredients you can make an exceptional meal, ready in minutes. And it ‘s perfectly delightful in its simplicity.
If you ever found yourself, despite a semi-stocked fridge, wondering what to eat, then this is an easy and delicious solution. A toast. But not just any toast, mind you. We’re talking about sourdough bread baked until crisp in butter. Golden brown mushrooms tossed in pesto and a generous sprinkle of pine nuts, make the perfect topping. In terms of additional flavorings, garlic is key, we add it together with a squeeze of lemon to give the mushrooms some top-line zip. And finish it off with a fried egg for a slightly more indulgent take. Suddenly, in about 20 minutes, you’ve got a simple but a tasty meal the whole family will love. —Anna Chwistek | Serving Dumplings
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Ingredients
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2
thick slices (sourdough) bread
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250 grams
(8 ounces) brown mushrooms, sliced into thick chunks
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3 tablespoons
olive oil
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black pepper + salt
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2 tablespoons
unsalted butter
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chopped chives, for serving
- pesto
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20 grams
(1/2 cup) basil leaves
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1 tablespoon
toasted pine nuts
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30 grams
(1/4 cup) grated parmesan
Directions
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In a food processor, combine the ingredients for the pesto and blend. Season with salt and pepper. Set aside.
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Heat the skillet over high heat. Add the mushrooms and fry for 5 minutes. The mushrooms will start to release moisture, after this, add olive oil, pine nuts and garlic. Lower the heat and cook for 1-2 minutes. When mushrooms start to brown, add lemon juice and season with salt and pepper. Stir in the pesto.
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In a nonstick skillet, melt 1 tbsp butter over low heat. Crack the eggs one at a time into the skillet. Cook, sunny-side up, until the whites are firm and the yolks runny, about 5 minutes. Season with salt and pepper. Remove from skillet.
Melt the remaining butter in the same skillet, add slices of bread and toast until golden brown.
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Spoon the pesto mushrooms onto the toasts and top with the fried eggs. Garnish with chopped chives, flaky salt and black pepper. Serve.
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