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Mushroom toast with sunny side up eggs

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  • Sourdough bread slices
  • Unsalted butter for toasting
  • A variety of mushrooms (such as shiitake, portobello, button), cleaned and sliced
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • A splash of white wine for deglazing
  • Chicken stock for added depth of flavor
  • Fresh eggs for sunny side up
  • Maldon salt for finishing
  • Green Chile flakes for a hint of heat
  • Freshly ground black pepper for seasoning
  • Thick-cut applewood-smoked bacon


  1. Prepare the Toast:
    • Butter the sourdough bread slices and toast them until golden and crispy. You can do this in a toaster or on a skillet for added flavor.
  2. Cook the Mushrooms:
    • In a skillet over medium heat, add a bit of butter and sauté the shallots until translucent.
    • Add the garlic and cook until fragrant.
    • Increase the heat, add the mushrooms, and sauté until they start to brown.
    • Deglaze the pan with a splash of white wine, then add a bit of chicken stock and reduce the heat. Cook until the mushrooms are soft and the liquid has mostly evaporated.
  3. Fry the Eggs:
    • In a separate non-stick pan, fry the eggs sunny side up to your desired doneness, seasoning them with Maldon salt and freshly ground black pepper.
  4. Cook the Bacon:
    • In a skillet over medium heat, cook the bacon until it reaches your desired level of crispiness.
  5. Assemble the Dish:
    • Place the toasted sourdough slices on a plate.
    • Top with the sautéed mushroom mixture.
    • Carefully place the sunny side up eggs on top of the mushrooms.
    • Sprinkle over some green Chile flakes for a bit of heat.
    • Serve with the thick-cut bacon on the side.
  6. Serve:
    • Serve this dish warm, accompanied by a glass of your favorite wine, for a truly indulgent meal.
  • Author: Lucas Krammes
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