Mushroom Toast with Eggs
This simple and delicious autumnal breakfast combines caramelized onions with umami-rich sautéed mushrooms. It's a comforting and flavor-packed meal that's as easy to make as it is enjoyable!
Ingredients
- 2 large slices sourdough bread toasted
- 1 small yellow onion about 4 ounces, chopped
- 2 tablespoons extra virgin olive oil
- 6 ounces mushrooms cut into 1/4-inch thick slices
- 2 teaspoons soy sauce
- 1 teaspoon oyster sauce
- Flake sea salt to taste
Instructions
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Heat 1 tablespoon of the olive oil in a medium-sized pan over medium heat. Add the onions and saute until transparent and lightly golden around the edges, about 10 minutes, stirring every 2 minutes.
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Add the mushrooms and saute until they release their juices and darken slightly in color, about 8 to 10 minutes more, stirring every 2 minutes.
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Add the soy sauce and oyster sauce and stir to coat. Cook for 5 more minutes, stirring every minute or so, then remove from heat.
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During the last 5 minutes of cooking, heat the remaining tablespoon of olive oil in a medium frying pan over low heat. Crack the two eggs in the pan and cover the pan immediately. Allow to cook for 5 minutes, or until the whites of the egg are cooked but the yolk is still runny and jiggly. Remove from heat.
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Evenly distribute the mushrooms between the two pieces of toast and top each with a fried egg. Sprinkle the egg with flake sea salt to taste. Serve immediately.