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Mushroom Toast with Eggs

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!

Course Breakfast
Keyword mushroom
Prep Time 5 minutes
Cook Time 25 minutes
Servings 2 people
Calories 355 kcal

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.