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Mushrooms with Egg on Toast – thelastfoodblog.com

Mushrooms on Toast

Course Breakfast
Cuisine Irish/English
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


  • 150 g Chestnut Mushrooms cleaned and sliced
  • 50 g Butter
  • 150 ml Semi skimmed milk
  • A small handful of fresh thyme sprigs
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 large free range eggs
  • 100 g baby spinach
  • 2 slices sourdough bread
  • 1 tsp extra virgin olive oil
  • 1 tsp apple cider vinegar


  • In a medium saucepan add the butter, milk, mushrooms and thyme. Stir and heat gently over a low to medium heat. Season and let them simmer gently until cooked, about 15 minutes.
  • Meanwhile, poach the eggs, bring a medium-sized saucepan of water to the boil, when the water is just starting to bubble reduce the heat. Add a teaspoon of apple cider vinegar. Crack an egg into a small bowl. Using a whisk, stir the water until there is a whirlpool, gently drop the egg into the whirlpool and cook for about 4 minutes for a soft yolk, longer if you like your yolk harder. When cooked lift the egg out with a slotted spoon and place on some kitchen paper to remove any excess water.
  • While the eggs are poaching you can wilt your spinach. I did this by adding a teaspoon of extra virgin oil to a warm pan, toss the spinach in the oil and gently cook until wilted. Squeeze out any excess water before you put it in the toast.
  • To serve place the spinach on the toasted bread, add the mushrooms and a little of the juice if you like. Top with the poached egg.


  • I used chestnut mushrooms but if you can get some fresh wild mushrooms they would be excellent in this recipe.
  • You can sub another vinegar for the apple cider vinegar if you don't have it.
  • You might need more bread to soak up the sauce from the mushrooms