Creamy Mushroom Toast with Egg and Shredded Chicken

by Anna Chwistek

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!

serving dumplings | Creamy mushrooms with egg and shredded chicken on toast

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,…

serving dumplings | Creamy mushrooms with egg and shredded chicken on toast

More cheesy recipes, please!

Yield: serves 2

Creamy mushrooms with egg and shredded chicken on toast

Creamy mushrooms with egg and shredded chicken on toast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

creamy mushrooms

  • 250 g/9 oz cremini mushrooms, wiped clean and thinly sliced
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp butter
  • 1/2 tsp dried thyme
  • 1/2 cup/100 ml heavy cream
  • 1/2 cup/100 ml whole milk
  • 1 tbsp potato starch
  • 2 tbsp cheese spread (such as ‘The laughing cow’)
  • sea salt + black pepper

toast

  • 2 thick slices baguette or ciabatta bread
  • 1 tbsp butter

topping

  • (leftover) roast chicken, shredded
  • 2 slices tartiflette cheese, like Reblochon
  • 2 eggs
  • chopped chives, for serving

Instructions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Top with chopped chives and serve immediately. Enjoy!

Notes

Calories Per Serving: 680 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek

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