Filed Under: Breakfast, eggs, Fried Tomatoes, mushrooms, wholesome

Mushrooms & Egg on Toast with Fried Tomatoes

Mushrooms & Egg on Toast with Fried Tomatoes is as irresistible as it sounds. Pump up your energy with this breakfast spread.

July 27th, 2017

From 100 Ways with Eggs, by Ryland Peters & Small.

One for the veggies. Mushrooms in cream is an irresistible combination but if this seems a bit too rich for a morning meal, plain sautéed mushrooms are just as good. A few thickly sliced tomatoes, quickly seared in some oil in a pan, make a nice accompaniment, as does a fried egg or two. Or go one step further and crack your egg into a giant Portobello mushroom – the perfect vessel for a morning egg. Enjoy this recipe from 100 Ways with Eggs. 
  • 1 tablespoon unsalted butter
  • 2–3 tablespoons vegetable oil
  • 500 g/1 lb. button mushrooms, quartered or sliced
  • 1 garlic clove, crushed (optional)
  • a handful of chopped fresh flat-leaf parsley
  • 150 ml/2⁄3 cup single/light cream
  • 3–4 medium tomatoes, thickly sliced
  • 2 eggs
  • 4 slices wholemeal/ whole-wheat toast
  • sea salt and black pepper, to season
  • Portobello egg cups (optional): 4 Portobello mushrooms, stalks removed and chopped
  1. Heat the butter and oil together in a frying pan/skillet. Add the mushrooms and cook for about 10 minutes over a low–medium heat, stirring occasionally, until tender and golden. Season with salt and pepper to taste.

  2. Meanwhile, set a grill pan over a medium heat, add a little vegetable oil and carefully place the sliced tomatoes in the pan, starting at the top and working around the outside of the pan in a clockwise direction. Doing this will help you to know which slice to turn over in order so you don’t have some burnt or underdone tomatoes. Turn the slices once and cook on the other side.

  3. Fry the eggs to your liking following the instructions on page 11.

  4. Returning to the mushrooms, stir in the garlic (if using) and chopped parsley and cook for about 1 minute, then add the cream and simmer gently for 2–3 minutes. Taste and adjust the seasoning if necessary.

  5. Serve immediately on toast with the fried tomatoes and eggs.

  6. For Portobello egg cups:

  7. For a twist on sliced mushrooms on toast you could super-size this dish by using Portobello instead of button mushrooms.

  8. Prepare the sauce for the mushrooms as above, replacing the sliced button mushrooms with the chopped Portobello stalks.

  9. Preheat a grill/broiler to medium and lay the mushroom stalk-side down on a grill pan. Grill/broil the mushrooms for 1 minute then turn over and spoon a little of the sauce into the well of each mushroom. Crack an egg directly on top and return to the grill/ broiler. Cook until the white of the egg is cooked through and the yolk is still slightly runny.

  10. Serve with or without toast (soldiers work well here) with any remaining sauce drizzled over the top.

Mushrooms & Egg on Toast with Fried Tomatoes
Kate Whitaker

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