Breakfast

mushroom-toasts-06I’ve been on a recent binge when it comes to breakfast toast. Whoever created the idea of breakfast toast needs to seriously receive a gold medal since it’s the best thing ever! I am often told by J that I am kind of obsessed with two ingredients when I cook. garlic and mushrooms. I can’t help it. . . some of the best recipes I have include those two ingredients. Plus they are both super yummy.  So yesterday, I decided to come up with a garlic shiitake mushroom breakfast toast. This is by far the easiest and most delicious breakfast toast I’ve tried in a long time.

INGREDIENTS
  • 2-3 tablespoons olive oil
  • 2 slices rustic sourdough each at least 1 inch thick
  • 4 tablespoons butter
  • 1 tablespoon fresh chopped oregano
  • 2 small cloves minced garlic
  • ½ pound shiitake mushrooms sliced
  • Sea salt and black pepper
  • 1 egg
  • Fresh Parmesan cheese

DIRECTIONS

  1. In a non stick pan heat the olive oil over a medium heat.
  2. Add a slice of the bread (I used Sour Dough) and toast for about 1 minute or until the bread gets some golden color to it.
  3. Turn over and repeat with the other side.
  4. Toast the second piece of bread the same way, you may need some more olive oil. Transfer to a plate.
  5. In the same pan, melt the butter over a low-medium heat.
  6. Add the chopped oregano and garlic and cook for about 30 seconds.
  7. Add the sliced mushrooms and stir well.
  8. Turn the heat to low as soon as they start to soften.
  9. Season with salt and black pepper.
  10. Fry an egg until your desired doneness is reached.
  11. Spoon the mushrooms on top of each toast.
  12. Place the egg on top of a toast.
  13. Garnish with grated Parmesan and more oregano.

Serve at once!

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I hope you all enjoy this tasty treat!

xoxo