Shiitake Mushroom Breakfast Toast
This savory breakfast toast is a wonderful combination of flavors and textures to start your morning right. Toasted bread is topped with meaty garlic-scented mushrooms and a perfectly fried egg to make for a truly satisfying breakfast.
Makes
Serving size
Ingredients
2 tablespoons olive oil
2 slices sourdough bread (56 grams) (sliced about 1-inch thick)
2 tablespoons unsalted butter
2 garlic cloves, minced
⅓ pound shiitake mushrooms (136 grams), sliced
1 pinch sea salt
1 pinch black pepper, freshly ground
2 large eggs
1 large radish (35 grams), grated
½ tablespoon fresh chives, minced
Instructions
- Heat the olive oil in a medium-sized pan over medium heat.
- Add the slices of bread to the pan and toast for about 1 minute per side, until both sides are golden brown. Transfer the toasted bread to two plates.
- Melt the butter over medium heat in the same pan.
- Add in the garlic, reduce heat to medium-low and cook for about 30 seconds.
- Add in the mushrooms, increase heat again to medium and cook for 6 to 8 minutes, stirring occasionally, until they are soft. Season the mushrooms with a pinch of salt and pepper and set aside.
- Crack the eggs into the same pan and cook sunny-side-up until your desired doneness is reached.
- Spoon the mushrooms evenly on top of each slice of toast.
- Sprinkle the radish and chives over the mushrooms.
- Top each toast with a fried egg and serve immediately.
Cooking Tip
Feel free to swap out the shiitake mushrooms for another type of mushroom, such as cremini or oyster mushrooms.
Recipe Contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
