Creamy mushroom toast with egg and shredded chicken.
I’m completely obsessed with mushrooms on my toast. It doesn’t take any effort, it’s easy to make and delicious. There’s no exact recipe, I generally just bake some mushrooms and put them on top of a crispy toast, sometimes I add a fried egg. But this recipe takes this simple idea one step further by throwing in some creamy mushrooms, shredded chicken, Tartiflette cheese and an egg, then broil everything quickly in the oven. What an upgrade!
And such an easy way to repurpose your leftover chicken into an entirely different meal. So anytime you find yourself with leftover chicken, consider it a blessing. Highly recommended for brunch, lunch or a quick dinner. Just add a big side salad and enjoy!
No Tartiflette cheese? Just use mozzarella, Camembert, Gruyere,…
More cheesy recipes, please!
- Cheesy Mushroom Tart with Eggs
- French Bread Balsamic Mushroom Pizza
- Baked za’atar egg buns with spinach and feta
Creamy mushrooms with egg and shredded chicken on toast
Ingredients
Creamy mushrooms
- 9 ounces cremini mushrooms thinly sliced
- 1 shallot finely chopped
- 1 garlic clove minced
- 1 tbsp butter
- ½ tsp dried thyme
- ½ cup heavy cream
- ½ cup whole milk
- 1 tbsp potato starch or corn starch
- 2 tbsp cheese spread such as ‘The laughing cow’
- salt to taste
- black pepper to taste
Toast
- 2 thick slices baguette or ciabatta bread
- 1 tbsp butter
Topping
- rotisserie chicken or leftover roast chicken, shredded
- 2 slices tartiflette cheese like Reblochon
- 2 eggs
- chopped chives for serving
Instructions
- In a large frying pan over medium-high heat, melt the butter, then stir in the mushrooms and a generous pinch of salt. Cook until golden brown. Stir in the potato starch. Add thyme, garlic and the shallot. Cook until they start to soften, 2 minutes.
- Add milk, cream and cheese spread. Bring to a boil, then lower the heat to a simmer. Cook, whisking the sauce constantly, until thickened and creamy, 1–2 minutes. Remove from heat. Season with black pepper.
- Spread the bread slices with butter. Place in an oven-proof skillet and toast on both sides, over medium heat until crispy and golden brown.
- Spread the creamy mushrooms over toasts ( you can use 2 individual oven-proof serving dishes). Top with shredded chicken and Tartiflette cheese. Crack the eggs and broil for 4-5 minutes, depending on how you like your yolk. Season with sea salt and black pepper.
- Top with chopped chives and serve immediately. Enjoy!
Nutrition
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