Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 thick slices sourdough or country bread, about 1 inch thick
- 10 ounces mixed mushrooms, sliced or torn
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 small shallot, finely chopped, about 1/4 cup
- 2 garlic cloves, finely minced
- 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
- 2 tablespoons heavy cream
- 1 teaspoon lemon juice or dry sherry
- 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon white vinegar, for poaching
- 1 tablespoon chopped chives or parsley, for garnish
Do This
- 1. Heat the oven to 425°F and toast the bread on a sheet pan for 6 to 8 minutes, flipping once.
- 2. Sauté mushrooms in olive oil and 1 tablespoon butter over medium-high heat for 7 to 9 minutes until browned and glossy.
- 3. Add shallot, garlic, thyme, salt, and pepper; cook 1 to 2 minutes until fragrant.
- 4. Stir in cream and lemon juice or sherry; cook 30 to 60 seconds until lightly saucy.
- 5. Poach eggs in 180°F to 190°F water with vinegar for 3 to 4 minutes, until whites are set and yolks are runny.
- 6. Butter the hot toast, pile on mushrooms, top each with a poached egg, and finish with herbs, pepper, and a pinch of salt.
Why You’ll Love This Recipe
- Deep, savory flavor: Browned mushrooms, garlic, butter, and a splash of cream create a rich, earthy topping that tastes restaurant-worthy.
- Elegant but easy: It feels like a fancy brunch plate, but it uses simple ingredients and takes about 30 minutes.
- Perfect texture contrast: Crisp thick toast, silky mushrooms, and a runny poached egg make every bite satisfying.
- Flexible for any morning: Serve it as a cozy breakfast, a light lunch, or a diner-style breakfast-for-dinner.
Grocery List
- Produce: Mixed mushrooms, shallot, garlic, fresh thyme, chives or parsley, lemon if using lemon juice
- Dairy: Unsalted butter, heavy cream
- Refrigerated: Large eggs
- Bakery: Thick-cut sourdough, country bread, or pain de campagne
- Pantry: Olive oil, kosher salt, black pepper, white vinegar, dry sherry if using instead of lemon juice
Full Ingredients
For the Toast
- 2 thick slices sourdough or country bread, about 1 inch thick and 3 to 4 ounces each
- 1 tablespoon unsalted butter, softened or melted, for finishing the toast
For the Garlicky Creamed Mushrooms
- 10 ounces mixed mushrooms, such as cremini, oyster, shiitake, or baby bella, wiped clean and sliced or torn into bite-size pieces
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, finely chopped, about 1/4 cup
- 2 garlic cloves, finely minced
- 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
- 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 2 tablespoons heavy cream
- 1 teaspoon fresh lemon juice or dry sherry
For the Poached Eggs
- 2 large eggs, as fresh as possible
- 6 cups water, or enough to fill a medium saucepan about 3 inches deep
- 1 tablespoon white vinegar
- 1/4 teaspoon kosher salt, for the poaching water
For Serving
- 1 tablespoon finely chopped fresh chives or parsley
- Flaky salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 teaspoon finely grated Parmesan, for a savory diner-style finish
Step-by-Step Instructions
Step 1: Prep the mushrooms and aromatics
Wipe the mushrooms clean with a damp towel instead of rinsing them under running water, which can make them hold excess moisture. Slice cremini or baby bella mushrooms about 1/4 inch thick. Tear oyster mushrooms into bite-size strips, and slice shiitake caps thinly, discarding tough stems. Finely chop the shallot, mince the garlic, and chop the herbs before you start cooking so the mushrooms can move quickly from browning to saucing.
Step 2: Toast the bread until crisp and sturdy
Heat the oven to 425°F. Place the 2 thick slices of bread on a rimmed baking sheet and toast for 6 to 8 minutes total, flipping halfway through, until the outside is crisp and lightly golden but the center still has a little chew. Thick toast is important here because it needs to hold the juicy mushrooms and poached egg without becoming soggy.
If you prefer a griddled diner-style toast, heat a skillet over medium heat and toast the bread in 1 teaspoon butter per side for 2 to 3 minutes per side, until golden and crisp.
Step 3: Brown the mushrooms deeply
Heat a large skillet, preferably cast iron or stainless steel, over medium-high heat for 1 minute. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the mushrooms in an even layer. Let them cook undisturbed for 3 minutes so they can brown instead of steam.
Stir the mushrooms, then continue cooking for 4 to 6 minutes, stirring every minute or so, until they have released their moisture, the liquid has evaporated, and the edges are browned and slightly crisp. If your skillet is crowded, cook the mushrooms in two batches; browning is what gives this toast its deep, earthy flavor.
Step 4: Add shallot, garlic, thyme, and cream
Reduce the heat to medium. Add the chopped shallot, minced garlic, thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the skillet. Cook for 1 to 2 minutes, stirring often, until the shallot softens and the garlic smells fragrant but not browned.
Stir in 2 tablespoons heavy cream and 1 teaspoon lemon juice or dry sherry. Cook for 30 to 60 seconds, just until the cream lightly coats the mushrooms and turns glossy. The mixture should be creamy but not soupy. Taste and adjust with a small pinch of salt or pepper if needed. Turn the heat to low to keep the mushrooms warm while you poach the eggs.
Step 5: Heat the poaching water
Fill a medium saucepan with about 6 cups water, or enough to reach 3 inches deep. Add 1 tablespoon white vinegar and 1/4 teaspoon kosher salt. Heat over medium heat until the water reaches 180°F to 190°F. You want tiny bubbles on the bottom of the pan and gentle steam, not a rolling boil. A boil can break up the egg whites.
Crack each egg into its own small bowl or ramekin. This makes it easier to slide the eggs gently into the water and helps you check that the yolks are intact.
Step 6: Poach the eggs
Stir the water gently to create a light swirl, then lower the first egg close to the surface and slide it into the center of the pan. Repeat with the second egg, leaving space between them. Poach for 3 to 4 minutes, until the whites are set and the yolks still feel soft when gently lifted with a slotted spoon.
For very runny yolks, aim for 3 minutes. For a jammy, slightly thicker yolk, cook closer to 4 minutes. Remove the eggs with a slotted spoon and briefly blot the underside on a clean kitchen towel or paper towel so excess water does not soak the toast.
Step 7: Assemble the mushroom toast
Spread the remaining 1 tablespoon butter over the hot toast, using about 1/2 tablespoon per slice. Spoon the warm garlicky mushrooms generously over each slice, letting them mound slightly in the center. Place one poached egg on top of each toast.
Finish with chopped chives or parsley, a pinch of flaky salt, and a few grinds of black pepper. If using Parmesan, add a very light sprinkle while everything is warm. Serve immediately while the toast is crisp, the mushrooms are glossy, and the egg yolk is ready to run into the creamy mushroom layer.
Pro Tips
- Use a hot pan for the mushrooms: Mushrooms contain a lot of water. A properly heated skillet helps the moisture evaporate quickly so the mushrooms brown instead of turning rubbery.
- Do not salt too early: Salting mushrooms at the beginning can pull out moisture before they brown. Add salt after they have taken on color.
- Choose sturdy bread: Sourdough, country bread, or pain de campagne works best because it can handle the cream, mushrooms, and runny egg.
- Keep the poaching water gentle: The ideal temperature is 180°F to 190°F. If the water boils, lower the heat before adding the eggs.
- Blot the eggs: A quick blot under each poached egg keeps the toast crisp and prevents watery mushrooms.
Variations
- Spinach mushroom toast: Stir 2 packed cups baby spinach into the mushrooms during the last 1 minute of cooking, just until wilted.
- Extra diner-style: Add 2 slices cooked crispy bacon, chopped, to the mushrooms just before spooning them onto the toast.
- No-cream version: Replace the heavy cream with 2 tablespoons vegetable or chicken broth and finish with an extra 1 teaspoon butter for shine.
Storage & Make-Ahead
This dish is best assembled right before serving so the toast stays crisp and the egg yolk stays warm and runny. The mushroom mixture can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat it in a skillet over medium-low heat for 3 to 5 minutes, adding 1 teaspoon water or cream if it looks dry.
Poached eggs can be made up to 24 hours ahead. Transfer cooked eggs to a bowl of ice water, cover, and refrigerate. To rewarm, place them in 160°F water for 1 minute, then drain and blot gently. Toast the bread fresh just before serving for the best texture.
Nutrition (per serving)
Approximate nutrition per serving, based on 1 mushroom toast with 1 poached egg: 475 calories, 18 g protein, 42 g carbohydrates, 27 g fat, 11 g saturated fat, 5 g fiber, 5 g sugar, 760 mg sodium, and 225 mg cholesterol. Nutrition will vary depending on bread size, mushroom variety, and optional garnishes.
