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Vegetarian, Busy evenings

Garlic Mushroom Toast with Poached Egg

Garlic mushroom toast with a poached egg is a bistro style recipe for 4, ready in 30 minutes, medium difficulty, for about €1.80 per person. The trick is in two steps, browning the mushrooms properly without letting them release too much water, and poaching the egg in simmering water with a splash of vinegar for a runny yolk and a neatly set white.

Grilled sourdough, mushrooms sautéed with garlic, and a poached egg with a runny yolk, bistro style and completely satisfying.

Garlic Mushroom Toast with Poached Egg
Total time
30 min
Difficulty
Medium
Cost per person
€1.80
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Toasted sourdough rubbed with garlic, button mushrooms sautéed until golden, and a poached egg on top with a yolk that runs into the bread, this toast has everything you'd want from a bistro plate. The raw garlic in the mushrooms wakes everything up, parsley adds freshness, and a side salad keeps the whole thing from feeling heavy.

This is a good recipe for a weeknight when you have a bit more time on your hands, or for a simple Sunday evening with a partner or friends. It takes some attention at the poaching stage, so it's not the fastest thing to throw together last minute, but the result genuinely looks like it came from a restaurant kitchen.

The ingredients

4 people

Bakery

  • Sourdough bread 4 slices

Fruits and vegetables

  • Button mushrooms 500 g
  • Garlic 3 cloves
  • Parsley 1 sprigs
  • Green salad 1

Dairy

  • Eggs 4
  • Butter 30 g

Pantry

  • White vinegaroften in the pantry 2 tbsp
  • Vinaigretteoften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Clean the mushrooms with a damp cloth and slice them.

    Don't soak them in water, they'll absorb it and won't brown properly.

  2. Sauté them in butter over high heat without stirring too much, then add the chopped garlic, salt, and pepper. 8 min

    Add the garlic at the end, it burns quickly.

  3. Bring a pot of water to a simmer with the vinegar, create a gentle swirl, and slide in the eggs one at a time. 3 min

    Crack each egg into a cup first, it slides in without breaking.

  4. Toast the bread, then top it with the mushrooms. 3 min

    Rub the toasted bread with a garlic clove for extra flavor.

  5. Place a drained poached egg on each toast, sprinkle with parsley, and serve with the salad.

    Drain the egg on paper towel so it doesn't make the toast soggy.

Our tips to get it right

  • Pick firm, dry mushrooms, the ones that have already started releasing water at the store will be harder to brown properly.
  • If you're poaching several eggs, swirl the water fresh before each one instead of relying on a single swirl for the whole batch.
  • Assemble the toast at the very last moment, bread that sits too long under warm mushrooms turns soft and soggy.

The variations

  • Swap the button mushrooms for seasonal ones like oyster mushrooms or chanterelles for more depth of flavor.
  • Add a bit of grated cheese or shaved parmesan over the hot mushrooms for a richer version.
  • For a quicker version, swap the poached egg for a fried egg, you still get that runny yolk with far less technique involved.

What to serve it with

  • A simple vinaigrette salad
  • A vegetable soup starter
  • A glass of sparkling apple juice

Storage

Cooked mushrooms keep for 2 days in the fridge in a sealed container and reheat well in a skillet. Poached eggs don't keep, it's best to poach them right before serving. This dish doesn't freeze well, neither toasted bread nor poached eggs hold up to freezing.

Questions about this dish

How do you poach an egg without it falling apart in the water?

Use a very fresh egg, crack it into a cup first, and create a gentle swirl in simmering water with a splash of vinegar. The white then tightens around the yolk instead of scattering.

Can you prep the mushrooms ahead of time?

Yes, you can sauté them with garlic a few hours ahead and reheat in a skillet before serving. Just avoid poaching the egg in advance, it loses its texture as it cools.

What kind of bread works best for this toast?

A sourdough with a dense crumb holds up better under the mushrooms and egg than a thin baguette slice. A slightly thick slice, toasted and rubbed with garlic, gives the best result.

Can you use garlic powder instead of fresh garlic?

You can, but the flavor will be milder and less distinct. Fresh garlic, chopped and added near the end of cooking, is what gives this dish its characteristic punch.

How long does it take to make garlic mushroom toast with a poached egg?

Count 30 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in garlic mushroom toast with a poached egg?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does garlic mushroom toast with a poached egg cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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