5 Ingredients or Fewer

Loaded Scrambled Egg & Mushroom Toast

January 15, 2021
3 Ratings
Photo by Melina Hammer
Author Notes

This is scrambled egg toast for the ages. For being so custardy and memorable, the eggs themselves are pretty elemental. The secret in this preparation is really good quality eggs. They make all the difference, as the only other ingredient is butter. Choose a carton that indicates “pasture-raised” or “from free-roaming hens” along with the “Certified Humane” stamp: free roaming chickens are happy chickens. They eat a more diverse diet and lay eggs with deeply golden, bouncy yolks. Once the scramble is cooked it glows golden, dazzling the eyes even before you eat. And the flavor? To die for.

Cook the beaten eggs over very low heat after the butter foams, slowly dragging a silicone spatula back and forth as the curds form. At any point, feel free to move the skillet off the heat to catch up to the process - these eggs only take 3 minutes, so a lot can happen in a matter of seconds. To make a great thing even better, mushrooms are sizzled in a separate skillet with enough spice to impart extra verve, then piled high onto the eggs, which of course are spooned onto good sourdough toast for the full effect. Make these and thank me later. —Melina Hammer

  • Prep time 15 minutes
  • Cook time 5 minutes
  • Serves 2
Ingredients
  • for the mushrooms
  • 6 ounces cremini mushrooms, brushed of any debris, trimmed and sliced
  • 1/2 teaspoon fresh thyme leaves
  • 1/8 teaspoon cayenne
  • 1 tablespoon extra-virgin olive oil
  • kosher salt to taste
  • for the eggs
  • 4 free-range eggs
  • 1 tablespoon butter
  • 1/4 teaspoon kosher salt
  • 1 thick slice sourdough toast
  • Flake salt & freshly cracked pepper, to garnish
In This Recipe
Directions
  1. Crack eggs into a bowl and add the salt. Whisk until frothy.
  2. Set a large cast iron skillet over medium-high heat. Add oil when the pan is hot. Swirl to coat, lower to medium, and add mushrooms. Vigorously agitate pan to coat mushrooms in the oil, then add thyme and cayenne and a pinch of salt.
  3. Sauté undisturbed for a minute, then agitate pan again and arrange lesser-cooked sides face down. After another minute, move the remaining lesser cooked mushrooms towards hottest part of pan to brown further. Remove pan from heat and set aside.
  4. Melt butter in a small enamel skillet over medium heat. when butter stops foaming, turn heat to low and pour in beaten eggs. Use a silicone spatula to drag eggs from edge to center, repeating in an X pattern until you have dragged all of the mixture.
  5. As curds form, swirl around the periphery of the pan in smooth, broad strokes, alternating with dragging the spatula across the center to ensure the mixture doesn’t stick. Repeat this process until they resemble wet but fully formed curds, about 3 minutes.
  6. Pile the eggs onto toast. Arrange mushrooms on top of eggs. Finish with a few grinds of black pepper and flake salt, and cut in half to serve.

See what other Food52ers are saying.

  • Melina Hammer
    Melina Hammer
  • Val Gregory
    Val Gregory
  • LK
    LK
  • Guiseppe
    Guiseppe
When she's not writing, cooking, styling, and shooting her forthcoming cookbook - out Spring 2022 with Ten Speed Press - Melina makes food look its best for the New York Times, Eating Well, Edible, and other folks who are passionate about real food. She grows heirloom+native plants and forages wild foods at her Hudson Valley getaway, Catbird Cottage. There, Melina prepares curated menus to guests seeking community, amidst the robust flavors of the seasons.

5 Reviews

Val G. March 2, 2021
Fixed this for lunch today to use up leftover baby bell mushrooms - oh, my, my, was it good! Served on the toasted ends of a marble rye loaf. So very tasty and the egg handling is something I’ll use from now on - creamy but cohesive.
 
Author Comment
Melina H. March 2, 2021
I’m so pleased you liked it! This is an unsung hero preparation for scrambled eggs. Glad they’ll become part of your own repertoire. :-)
 
LK February 28, 2021
Farm fresh eggs from pastured hens
...anything else is simply marketing
 
LK February 28, 2021
Farm fresh eggs from pastured hens. "Free roaming hens" are actually hens roaming around in a barn with a hole cut in the wall so they can go outside. But they dont go outside. And the diet is tweaked so the yolks are nice yellow.
 
Guiseppe January 18, 2021
I made these over the weekend, the eggs turned out perfectly rich, creamy while still being dense and held together on the toast. If you let the eggs sit in the pan (off the heat) they solidify slightly making for easier transfer to the toast :)

Easy peezy recipe with the key being hands on technique once that butter foams and the spatula work that follows. 👍👍