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Starbucks Mushroom Toast with Poached Eggs Recipe

Yields1 ServingTotal Time25 mins

Delicious sourdough bread topped with cremini mushrooms and poached eggs—and every bite is better than the last. Pair with your favorite coffee to make every morning a good morning.

Mushroom Toast with Poached Eggs

WHAT YOU’LL NEED
 10 oz portobello mushrooms
 10 oz cremini mushrooms
 10 oz button mushrooms
 4 tbsp olive oil
 4 sprigs of thyme
 8 slices of sourdough bread
 8 eggs
 1 gallon of water
 2 oz white vinegar
 Salt to taste
 Pepper to taste
Mushroom Toast with Poached Eggs
1

Slice all the mushrooms about ⅛" thick.

2

In a large sauté pan, heat olive oil.

3

Add mushrooms and sauté over medium heat until all the moisture evaporates.

4

Add the sprigs of thyme and salt and pepper to taste. Reserve warm.

5

Toast the sourdough and reserve warm.

6

Bring water to a boil then set to a simmer. Add white vinegar.

7

Crack an egg into the simmering water and cook for approx. 4 minutes. The yolk should still be soft with the outside white set.

8

Remove from the water with a slotted spoon and dry well. Reserve in warm water until ready to assemble.

9

Place sautéed mushrooms on top of the grilled toast. Try to create a well for the eggs to sit.

10

Place the poached eggs on top of the mushrooms.

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