Pesto Mushrooms and Egg Toast
Mushroom toast topped with pesto and fried eggs is a versatile and satisfying meal for any time of day. With minimal ingredients, it's quick to prepare yet incredibly delicious. Its simplicity is what makes it truly delightful.
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.
Nutrition
Calories: 552kcalCarbohydrates: 8gProtein: 14gFat: 54gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 34gTrans Fat: 0.01gCholesterol: 175mgSodium: 289mgPotassium: 507mgFiber: 1gSugar: 3gVitamin A: 664IUVitamin C: 5mgCalcium: 156mgIron: 2mg
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