Mushroom toast with an egg
This robust toast with a mix of wild mushrooms, chestnut mushrooms, and a golden fried egg brings autumnal flavors to your breakfast or brunch table. The mushrooms are briefly sautéed over high heat with garlic, thyme, and parsley, and the bread is toasted until crispy for a delicious texture.
Ingredients · Servings 4
- 8 thick slices of brown bread
- 2 cloves of garlic, pressed
- 500 g mix of wild mushrooms
- 250 g chestnut mushrooms
- 1 tbsp finely chopped parsley
- 1 tsp dried thyme
- 4 eggs
- 1 tbsp hazelnuts
- pepper
- salty
- olive oil
Method · 20 min
- Toast the thick slices of brown bread until crispy. Slice the mushrooms.
- Sauté the garlic in a splash of olive oil and then add the mushrooms. Cook over high heat and season with pepper, salt, parsley, and thyme.
- Fry the fried eggs in a pan with a little fat.
- Toast the hazelnuts and chop them finely.
- Divide the mushrooms over the slices of bread. Place a fried egg on top and finish with the roasted hazelnuts and extra parsley.
