Mushroom Toast
A hearty breakfast packed with protein, vitamins, and minerals.
Equipment
- 1 Knife
- 1 Skillet
Ingredients
- 1 lb Mushrooms of your choice
- 3 – 4 sprigs Thyme leaves removed and finely chopped
- Choice of Bread for Toast per toast
- Choice of Base Layer of Schmear Whipped cottage cheese, toum, savory cream cheese
- 1 Egg per toast, fried or poached
- Butter or Oil as needed, for toasting/sautéing
Instructions
- Break stems off mushrooms, then slice them along one direction. Take these slices and cut them in half once again.
- Remove the leaves from 3 – 4 sprigs of thyme. Finely chop them, then set them aside in a prep bowl or similar.
- Toast your bread, either in a toaster or in a buttered or oiled skillet. Set aside until assembly.
- Preheat skillet with butter or oil and add sliced mushrooms. Add a little water and cover until the mushrooms released their liquid.
- Stir in chopped thyme, then continue to cook the mushrooms uncovered until most of the liquid has cooked off. Set cooked mushrooms aside.
- Wipe out skillet, then add more butter or oil. Fry an egg in whichever style you prefer (alternatively you can poach your eggs).
- Assemble your mushroom toast: add your schmear of choice, then a layer of sautéed mushrooms, then top with an egg.