Let’s talk mushroom toast. We serve this version with pesto and fried eggs. Mushroom toast is a hearty treat that works for any meal of the day. With just a handful of extra ingredients, you can turn it into a standout dish that’s ready in a flash. And the best part? Its simplicity is what makes it so utterly delightful.
If you’ve ever found yourself staring into your semi-stocked fridge, unsure of what to whip up for a meal, we’ve got the perfect solution: toast. But not just any toast—this one’s a game-changer. Picture sourdough bread, toasted until it’s golden and crispy in butter. Then, piled high with golden brown mushrooms tossed in pesto and sprinkled with pine nuts for that extra crunch. And here’s where the magic happens: we throw in some garlic and a squeeze of lemon to give those mushrooms an extra kick. Top it all off with a fried egg for a touch of indulgence. And just like that, in about 20 minutes, you’ve got a simple yet utterly delicious meal that’ll have the whole family asking for seconds.
Let me guide you through the recipe with this step-by-step VIDEO.
More 30 minute meal-ideas
- Polenta with Creamy Miso Mushrooms and Sun-Dried Tomatoes
- Eggplant and sun dried tomato pasta with ricotta
- Creamy mushrooms with egg and shredded chicken on toast
Pesto Mushrooms and Egg Toast
Ingredients
- 2 slices sourdough bread - thick cut
- 9 ounces mushrooms - chopped
- 3 tbsp olive oil
- 2 garlic cloves
- 1 tsp lemon juice
- 1 tbsp unsalted butter
- 1 tbsp pine nuts
- 2 eggs
- salt - to taste
- black pepper - to taste
- chives - chopped, for serving
Pesto
- ½ cup basil leaves
- 1 tbsp toasted pine nuts
- ¼ cup grated Parmesan
- 3 tbsp olive oil
- salt - to taste
- black pepper - to taste
Instructions
- In a food processor, combine the ingredients for the pesto and blend until smooth. Season with salt and pepper. Set aside. You can also use store-bought pesto.
- 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 pesto.
- 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.
- 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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