Description
Sautéed Mushroom Breakfast Toast with Spicy Mayo combines crunchy toast, earthy mushrooms, and a runny egg for a gourmet breakfast experience.
Ingredients
Scale
- 7 oz mushrooms (Choose cremini or button mushrooms for a rich flavor.)
- Salt (Essential for enhancing the natural taste of the mushrooms.)
- Pepper (Essential for enhancing the natural taste of the mushrooms.)
- 1 thick slice crusty bread (A hearty bread, like sourdough, adds a wonderful crunch.)
- Olive oil (Generously used for a crispy golden-brown finish on the bread.)
- 1 tbsp mayo (Use full-fat mayo for a creamier texture.)
- 1 tsp sriracha (Adjust the amount to your spice preference.)
- 1 tbsp chopped chives (Sprinkle on top for freshness and a pop of color.)
Instructions
- Heat a generous amount of olive oil in a large skillet over high heat. Add the sliced mushrooms and sauté for about 8 minutes until they start to brown. Season with salt and pepper, then toss and cook for an additional 2 minutes until golden brown. Remove and set aside.
- In the same skillet, add more olive oil if needed, and place the thick slice of bread in. Fry each side for about 3 minutes, until it’s beautifully browned and crispy.
- Return the skillet to the heat and crack in the egg. Fry it to your desired doneness.
- In a small bowl, combine the mayo and sriracha, stirring well until you have a smooth, spicy mixture.
- Layer the sautéed mushrooms atop the toasted bread, place the egg on top, and drizzle generously with the spicy mayo. Finish with a sprinkle of fresh chives.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing and frying
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 186 mg
Keywords: Sautéed Mushroom Breakfast Toast