Fried mushrooms on toast with poached
Get crackin’ with this super-easy brunch favourite that’s packed full of flavour and sunshine goodness
Golden buttery mushrooms, thick-cut toast and perfectly poached FREE eggs make this speedy recipe a real crowd-pleaser for hungry tummies of all ages. It’s cosy, comforting and ready in no time — ideal for busy weekdays, lazy brunches or those “what’s for lunch?” moments.
Top tip: salted butter makes all the difference here, and woody herbs like rosemary or thyme bring heaps of flavour to your mushroom eggventure.
Prep: 5 mins | Cook: 10 mins
Serves 2 people
Ingredients
- 1 tbsp vinegar
- 2 tbsp salted butter
- 1 large garlic clove, finely chopped or crushed
- 5g fresh thyme, finely chopped
- 300–350g mixed mushrooms, roughly chopped and sliced
- 2 large FREE eggs
- 2 slices thick-cut bread, toasted
- To serve
- Fresh parsley, roughly chopped
Method
- Pop a pan of water onto the hob with the vinegar and bring it to a gentle boil - this is where your FREE eggs will get their perfectly poached magic.
- Meanwhile, melt a generous knob of salted butter in a large frying pan over a medium heat. Add the garlic and thyme and let everything sizzle away for a minute until your kitchen smells eggsquisite.
- Toss in the mushrooms and turn the heat up slightly. Let them caramelise slowly in all that buttery goodness. Don’t too much as you want those delicious golden edges. Cook for 4–5 minutes until soft, glossy and beautifully browned.
- Bring the water down to a gentle simmer and create a whirlpool using a spoon or whisk. Carefully crack in the eggs one at a time and allow them to poach for 3–4 minutes until the whites are set but the yolks stay lovely and runny.
- Butter your toasted bread and pile those golden mushrooms on top. Gently lift each poached FREE egg onto the toast for that perfect sunshine-on-a-plate finish.
- Sprinkle over some fresh parsley, season if you like and serve straight away while everything’s warm, cosy and delicious.
