Mushrooms on Toast

Serves 2.
Prep Time:
Total Time:

Just a moment please...

Creamed Mushrooms on Toast: One of my favorite simple breakfasts. Good hearty mushrooms, simply sauteed in olive oil with a few spices and simmered in a little cream. Piled onto sturdy toast with a few eggs! |
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Sauteed mushrooms in a light cream sauce served on garlic bread with fried eggs. Pretty much the perfect breakfast.


8-10 ounces various mushrooms (I like a mix of crimini and shiitake)
3 Tablespoons olive oil
2 cloves garlic (one for the toast)
1 Tablespoon fresh thyme
1/4 Cup heavy cream
Pinch of red pepper flakes (optional)
Salt and pepper
4 slices toast
4 large eggs, fried over easy or poached


1) Gently rinse mushrooms or brush off dirt.  Slice them thick.

2) Add olive oil to a large skillet over medium-high heat.  Add mushrooms and cook without turning for a few minutes to get a nice sear on the mushrooms.  Then stir and continue to cook for another few minutes until they are just turning soft.

3) Add garlic, thyme, and red pepper flakes to mushrooms and continue to cook until spices are fragrant, another minute probably.

4) Turn heat down to low and add cream.  Also season with a pinch of salt and pepper.  Stir together for another minute until cream thickens into a nice light sauce.

5) Toast bread and rub with a clove of garlic.

6) Remove mushrooms from pan and crack in eggs.  Fry eggs (over-easy is recommended).

7) Spoon mushrooms over toast and serve with an egg on top.  Garnish with red pepper flakes and thyme.