Creamy garlic mushrooms on toast with fried eggs
Buttery browned mushrooms in a garlicky cream sauce spooned over thick toast and topped with a runny egg, a British café classic.
- 25 min total
- 25 min hands-on
- Anyone can make this
- Serves 2
- About $3.56 a serving
- 640 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- 12 oz baby bella mushrooms, sliced
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- ⅓ cup heavy cream
- 1 tsp Dijon mustard
- ½ lemon
- 4 slices sourdough bread, thick
- 2 large eggs
- 1 tbsp fresh parsley, chopped (optional)
From your pantry
- ½ tsp salt
- ½ tsp dried thyme
- ¼ tsp black pepper
Each serving has about 640 calories, 22 g protein, 56 g carbs and 39 g fat, and costs about $3.56 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby bella mushrooms? White mushrooms work.
- No butter? Ghee works.
- No lemons? Limes work.
- No sourdough bread? French bread works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
2 tablespoons butter in a large over medium-high heat. Add the mushrooms and salt and cook, stirring now and then, until the liquid cooks off and they turn , 7 to 9 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 8 min
Dolly’s tip: They release water first and look wet. Keep going. Browning only starts once the pan is dry again.Add the garlic and thyme and stir for 1 minute.
Medium heat
Pour in the cream, stir in the mustard and until it enough to coat the mushrooms, about 2 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 2 min
Squeeze in the lemon and add the pepper.
Keep warm on low.
Low heat
Toast the bread in a toaster or a dry skillet until .
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
the last tablespoon of butter in a second over medium heat and fry the eggs until the whites are set and the yolks are still soft, 3 to 4 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 4 min
Food safety: Soft yolks are a small risk. If you’re pregnant, or cooking for small children or older people, cook the eggs until the yolks are firm, or use pasteurized eggs.
Pile the mushrooms onto the toast, set an egg on each plate and sprinkle with parsley.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
