July 27th, 2017
From 100 Ways with Eggs, by Ryland Peters & Small.
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.
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.
Fry the eggs to your liking following the instructions on page 11.
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.
Serve immediately on toast with the fried tomatoes and eggs.
For Portobello egg cups:
For a twist on sliced mushrooms on toast you could super-size this dish by using Portobello instead of button mushrooms.
Prepare the sauce for the mushrooms as above, replacing the sliced button mushrooms with the chopped Portobello stalks.
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.
Serve with or without toast (soldiers work well here) with any remaining sauce drizzled over the top.