Creamy Garlic Mushrooms On Toast With Poached Eggs
Creamy garlic mushrooms, flavoured with tarragon & served with buttered toast and a perfectly cooked poached egg. A classic dish done properly!
We’re taking classic mushrooms on toast to another level!
For this dish, we’re frying sliced mushrooms with garlic & butter then making them into a sauce with cream, porcini powder, tarragon & a squeeze of lemon. The creamy garlic mushrooms are then spooned onto thickly cut, buttered sourdough toast then topped with a perfectly cooked poached egg (with a runny yolk!). This is some seriously tasty stuff!
Mushrooms on toast makes a fantastic breakfast, brunch or lunch dish, is incredibly easy to prepare & is insanely delicious! There’s also some handy tips & tricks included in this post, for cooking perfect poached eggs…
For more breakfast & brunch recipes, take a look at our ever growing collection of recipes! Here you’ll find pancakes, waffles, homemade jams, muesli & more…
Why You’ll Love This Recipe!
- It’s full of flavour!
Mushrooms & garlic are a classic combination! We’re taking our mushrooms to another level though by cooking them with cream, porcini powder, fresh herbs & a splash of lemon juice. - Easy to make
This dish is incredibly easy to make & there’s only 3 components. Toast, creamy mushrooms & a poached egg. - Customisable
You can change this dish to suit your preferences! Maybe you could add some bacon lardons or spinach into the mushrooms or swap the poached egg for fried? - Super filling
Mushrooms on toast makes a hearty breakfast or lunch dish!
The Best Bread For Mushrooms On Toast
In my opinion, mushrooms on toast calls for a thick slice of homemade sourdough! Feel free to use whatever type of bread you like though.
There’s a few ways you can toast your bread. You could go the normal way & use a toaster or grill or you could make something similar to fried bread & toast your bread in a pan with lard, bacon fat or veg oil. It’s up to you!
Creamy Garlic Mushrooms
Creamy garlic mushrooms are super easy to make & are great served on toast, with steaks or used as a pasta sauce! These creamy mushrooms also take less than 10 minutes to cook. The key here is to have all your ingredients prepped before you start cooking. This includes thinly slicing your mushrooms, finely chopped parsley & tarragon and grating some fresh garlic.
How To Make Creamy Garlic Mushrooms
- Set a large frying pan over a medium-high heat, add in a tbsp of veg oil then leave to heat up for a minute or two.
- Add your sliced mushrooms into the pan, season with sea salt then fry for 3-4 minutes, until golden.
- Add grated garlic & a knob of butter into the mushrooms then cook for another minute.
- Stir cream & porcini powder into the mushrooms then continue cooking for another 3-4 minutes until the sauce has thickened slightly
- Stir chopped herbs & a squeeze of lemon juice through the mushrooms then season to taste with salt & pepper.
If your cream sauce thickens up too much, thin it out with a splash of warm water.
How To Cook Perfectly Poached Eggs
I’ve cooked a fair few poached eggs throughout my cooking career & there’s a couple of tips & tricks that I’ve picked up that will guarantee that your poached eggs will be perfectly cooked with runny yolks!
Poached Eggs Tips & Tricks
- Use fresh eggs! This will give your poached eggs the best shape.
- Add a splash of white wine vinegar into your poaching water. This helps the eggs hold their shape. I like to use a tbsp of vinegar for a medium sized saucepan of water.
- Your water should be at a gentle simmer when you add the eggs in, not boiling!
- Use a slotted spoon to take the eggs out of the pan & let them drain briefly before serving.
- Don’t overcrowd your pan with too many eggs as they won’t cook properly.
- Season your poached eggs with sea salt & freshly cracked black pepper.
Poaching Eggs – Step By Step
- Fill a saucepan up with water, add in a generous splash of white wine vinegar (around a tablespoon for a medium sized pan), then set over a medium heat & bring to a gentle simmer.
- Next, crack a fresh egg into a ramekin then gently tip into the water. Repeat this step with a few more eggs but don’t over crowd your pan.
- Cook the eggs for 3-4 minutes for runny yolks or 5-6 minutes for hard set yolks.
- Use a slotted spoon to lift the eggs out of the water, letting them drain briefly over a plate lined with kitchen paper.
- Season the poached eggs with sea salt & freshly cracked black pepper then serve immediately.
Variations
I’m a big fan of mushrooms on toast that’s simply made with mushrooms, garlic, cream and some fresh herbs.
However, if you wanted to take things up a notch you could fry some bacon lardons first, take them out the pan, cook the mushrooms in the bacon fat then add the crispy lardons back in at the end. Or to keep things veggie, you could throw in some spinach leaves at the very end, letting them cook briefly before serving.
More Breakfast & Brunch Recipes To Try!
- Cinnamon French Toast Pancakes
- Classic French Crêpes
- Overnight Muesli
- Brioche Cinnamon French Toast
- Buttermilk Waffles With Strawberry Compote
- Brown Sugar Toast & Roasted Banana Brown Butter
If you have enjoyed this recipe for mushrooms on toast it would mean a lot if you could leave a review & rating. And if you’d like to stay up to date with future recipes, follow us on Instagram & TikTok!
Creamy Garlic Mushrooms On Toast With Poached Eggs
Equipment
- Large Frying Pan
- Medium Saucepan
- Microplane/Grater
- Slotted Spoon
Ingredients
Creamy Garlic Mushrooms
- 1 tbsp Vegetable Oil
- 400 g Mixed Mushrooms (Thinly Sliced)
- 3 Garlic Cloves (Grated)
- 25 g Butter (Plus Extra, To Butter The Toast)
- 250 g Double Cream
- 1 tsp Porcini Powder (Optional)
- 2 tsp Lemon Juice
- 1 tbsp Finely Chopped Parsley
- ½ tbsp Finely Chopped Tarragon
To Serve
- 4 Slices Sourdough Bread
- 4 Large Eggs
- A Splash Of White Wine Vinegar
Instructions
Creamy Garlic Mushrooms
- Set a large frying pan over a medium-high, add in the veg oil then leave to heat up for a couple of minutes.At the same time, fill a medium saucepan up with water, add in a generous splash of white wine vinegar then set over a medium heat & bring to a gentle simmer. (This is for the poached eggs).
- Add the sliced mushrooms into the hot pan, season with a pinch of sea salt then fry for 3-4 minutes, until golden brown. Add in the grated garlic & butter then fry for another minute.
- Stir the cream & porcini powder into the mushrooms then continue cooking for another 3-4 minutes until the sauce has thickened slightly
- Next, stir the lemon juice, most of the chopped parsley & all of the chopped tarragon into the sauce then season to taste with sea salt & freshly cracked black pepper.Save some of the chopped parsley to sprinkle on top of the mushrooms! Keep your mushrooms warm over a low heat whilst you poach your eggs. If the sauce thickens too much, stir in a splash of warm water.
Toast
- Toast your sourdough whilst your mushrooms are frying, either in a toaster, a frying pan or under a grill. Once toasted, butter generously then place onto plates.
Poached Eggs
- Crack an egg into a small bowl/ramekin then gently add into the simmering water. Repeat with the remaining eggs then poach for 2-3 minutes, until the whites have set but the yolks are still runny. Once cooked lift the eggs out of the water using a slotted spoon, letting them drain briefly before serving.It's best to poach your eggs just before plating up.
To Serve
- To plate up, spoon the mushrooms over the slices of toast then top with the poached eggs. Season each egg with salt & pepper then sprinkle over the reserved parsley. Serve immediately.
