Jacqueline Casey 
This combines some of my favorite breakfast foods; mushrooms, eggs and bread. I remember ordering something similar for brunch at a restaurant and being very impressed by the presentation. Especially compared to my versions of mushroom toasts that tasted great, but definitely lacked in the style department. My goal for this recipe was to try and keep the recipe just as simple and easy, but look little nicer than beige lumpy bread. So what I like about this recipe is you can elevate how it looks by the style of bread you use and how you arrange the mushrooms and eggs, but at the end of the day, it will taste just as good spooned on some wheat toast with an egg on the side. The mushrooms are so creamy even though this recipe only uses 2 oz. (just a quarter of a block) of cream cheese. I also include below an option to make this into a really amazing creamy mushroom crostini appetizer.
Options, Substitutions and Tips!
- I have white/baby bella mushrooms listed in the recipe, but you could use virtually any mushroom.
- Most blocks of cream cheese have the oz. measurements marked on the silver wrapping, (kind of like how a stick of butter is marked in tbsp.) which makes it easy to know where to cut for 2 oz. of cream cheese.
- This can easily be converted into a creamy mushroom crostini appetizer. Prepare the creamy mushrooms exactly the same as in the recipe. Slice a baguette and lay them out on a baking sheet. Optional-brush tops of each baguette slice with a little bit of olive oil. Bake in the oven just until the baguette is slightly toasted. Top each slice of baguette with a spoonful of the creamy mushrooms.
- As mentioned in the recipe, this can be topped with any style egg. In the picture shown, I used a poached egg which is so easy to make once you get the hang of it. If you are intimated by poached eggs or think there is special equipment involved, I don’t have any fancy tools for poaching eggs-just a pot and a slotted spoon. But the first few times I attempted poached eggs it was a bit of a disaster, so I think it’s more about the practice and technique that works for you rather complicated steps and specific tools that I’ve seen advertised for poaching eggs. The steps that work for me is boiling a pot of water in a medium size saucepan. Turning the heat off then creating a whirlpool by stirring the water around in a circle keeping your spoon touching the edges of the saucepan. Next crack eggs into the middle of the water. The whirlpool will keep you eggs together. Leave eggs in the pan for 3-4 minutes for a runny egg and longer for a more cooked egg. Using slotted spoon remove from saucepan.
- Bread options-Sourdough is my favorite for this recipe, but some other great options are Rye, Pumpernickel, Wheat, Sliced Brioche, Ciabatta or even a Bagel!
Creamy Mushroom Toast topped with Egg
Mushrooms are sautéed in garlic then mixed with cream cheese. Added to any choice of toast and then topped with an egg cooked in any style.
- 1 Tbsp Olive Oil or Butter
- 2 cloves Garlic
- 10 oz Sliced White or Baby Bella Mushrooms
- ¼ tsp Salt
- 2 oz Cream Cheese
- 4 slices Choice of Bread
- 4 eggs Cooked in preferred style
- Optional-Parsley for garnish
Mince garlic. Add garlic and olive oil/butter to saucepan and sauté on low-medium for 2-3 minutes.
Add sliced mushrooms (if using whole mushrooms, slice while garlic is sautéing). Add salt on top of mushrooms and stir. Cook for 4-5 minutes until mushrooms become soft and begin releasing liquid.
While mushrooms are cooking, cut cream cheese into small cubes. Add cream cheese to the mushrooms and mix (at this point cream cheese will most likely not be mixing in that easily to the mushroom mix, it will as it warms up).
Prepare eggs. Some options are easy-over, sunny side up, simple fried egg, scrambled egg or poached egg (as seen in the recipe card picture)
Mix occasionally until cream cheese is completely mixed into the mushrooms and has created a creamy sauce about 3-4 minutes.
Toast bread then top the bread with a large spoonful of the creamy mushrooms and then the egg on top. Optional-parsley for garnishment
