I’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.
- 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
- In a non stick pan heat the olive oil over a medium heat.
- 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.
- Turn over and repeat with the other side.
- Toast the second piece of bread the same way, you may need some more olive oil. Transfer to a plate.
- In the same pan, melt the butter over a low-medium heat.
- Add the chopped oregano and garlic and cook for about 30 seconds.
- Add the sliced mushrooms and stir well.
- Turn the heat to low as soon as they start to soften.
- Season with salt and black pepper.
- Fry an egg until your desired doneness is reached.
- Spoon the mushrooms on top of each toast.
- Place the egg on top of a toast.
- Garnish with grated Parmesan and more oregano.
Serve at once!
I hope you all enjoy this tasty treat!