Mushroom Toast with Poached Egg and Arugula
Sauteed mushrooms over toasted thick bread topped with a soft poached egg and peppery arugula.
Ingredients
- 14 gram package dried mushrooms about ⅓ cup dried mushrooms
- 1 cup boiled water strained after soaking mushrooms, save ½ cup
- 2 Tbsp butter
- 10-12 fresh white or crimini mushrooms, medium sizes or mixture of both
- 2 cloves garlic
- 2 Tbsp dry white wine optional
- ½ tsp salt
- 5-6 sprigs fresh thyme
- 2 thick slices French or Italian bread
- 1 Tbsp butter
- 2 poached eggs or soft boiled
- handful fresh arugula
- cracked black pepper for garnish
- 1 Tbsp extra virgin olive oil optional to drizzle over top
Instructions
- Cover dried mushrooms with boiled water and allow to hydrate for at least 20 minutes.
- Clean and slice mushrooms. Sauté in butter until soft and browning. Cook in batches to prevent steaming. Add all mushrooms back into pan and add sliced garlic.
- Drain porcini mushrooms, reserving liquid. Chop and add to mushroom mixture.
- Add wine to mushrooms in pan and cook until evaporated.
- Strain reserved soaking liquid using cheesecloth or coffee filter. Add ½ cup to mushrooms along with fresh thyme. Season with salt and pepper. Simmer until liquid is reduced by about half.
- Meanwhile, poach eggs for 3 minutes. Drain on paper towel.
- Butter both sides of sliced bread and grill to slightly warm and toast. Top with generous amount of mushroom mixture (remove thyme sprigs). Place poached egg over top and garnish with fresh arugula.
- Add cracked black pepper and a drizzle of olive oil if desired.
Nutrition
Serving: 1mushroom toastCalories: 527kcalCarbohydrates: 43.2gProtein: 18.4gFat: 30.9gSaturated Fat: 13.7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9.6gCholesterol: 45.8mgSodium: 1179mgPotassium: 885mgFiber: 4.4gSugar: 5.3g
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