Sourdough Eggs & Mushrooms

FROM SUE · PRINTABLE RECIPE

Sourdough Eggs & Mushrooms

Browned mushrooms, soft eggs and toasted sourdough make a filling breakfast with garlic, thyme and Parmesan in the skillet. Cook the mushrooms first so their moisture can evaporate before the eggs go in.

Prep: 10 minutes · Cook: 15 minutes · Total: 25 minutes · Serves: 2

Ingredients

• 4 slices Sourdough bread
• 225 g Mushrooms, sliced
• 4 Eggs
• 2 tbsp Unsalted butter
• 2 cloves Garlic, minced
• 4 Fresh thyme sprigs
• 25 g Parmesan, grated
• to taste Salt and black pepper

Instructions

1. Slice the mushrooms, mince the garlic and strip the thyme leaves from their stems. Grate the Parmesan and set these beside the stove.
2. Toast the sourdough in a toaster or dry skillet, then set the slices on two plates.
3. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the mushrooms in one layer and cook for 6–8 minutes, turning now and then, until browned and the released liquid has evaporated.
4. Add the garlic and thyme leaves. Stir for 30 seconds, then season the mushrooms with salt and black pepper. Transfer them to a plate.
5. Melt the remaining tablespoon of butter in the same skillet. Crack in the eggs and fry until the whites set, or scramble them over medium-low heat until cooked through. Lower the heat if the edges brown before the centers set.
6. Divide the toast between two plates. Spoon the mushrooms over the bread and add two eggs to each serving.
7. Scatter the Parmesan over the warm eggs and finish with black pepper. Serve while the toast is crisp.

Kitchen notes

• Give the mushrooms space in the skillet; cook them in batches if they sit in a pile, so their liquid can evaporate.
• For a runny yolk, remove sunny-side-up eggs from the heat as soon as the whites set.
• Cook the eggs and toast fresh; the mushrooms keep well on their own for up to 3 days.