Mushroom toasts & eggs

Fresh mushrooms, a slice of toasted Poilâne bread, a fried egg and some parsley... Nothing more for a breakfast or lunch full of iron, minerals and vitamin B.
A recipe that Caroline often makes in the morning at the workshop to start the day well. We'll let you discover...

What you need for 4 people:

> 4 slices of Poilâne bread
> 4 eggs
> 6 cloves of garlic
> 2 kraft bags of mushrooms (here Shiitake)
> a nice bunch of parsley

For presentation:

> Place the slices of bread in a Large Serving Dish, here in our Coral Fishbone pattern
> Enjoy the toast on our Dessert Plates 

Let's cook!
Heat your oven to 180° on the grill.

Mushrooms: fry in olive oil in a pan. Rinse the mushrooms, chop them roughly and then cook them over a high heat so that they do not become waterlogged. Chop the garlic and parsley. After 5 minutes of cooking, add them to the pan.

Place the slices of Poilâne bread in the oven.
For the more adventurous, you can cut thin slices of chilli.

When the mushrooms are cooked, place them in a dish.

Fried eggs: reuse the mushroom pan without washing it to cook the fried eggs.

: once the slices of bread are toasted, brush them with a dash of olive oil. Add the mushrooms and season with salt and pepper. Add the eggs on top. Then the chillies and sprinkle with parsley.


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Retrouvez les plats Three Seven Paris utilisées dans la recette !