Sherried Mushrooms with Fried Eggs on Toast

My Sunday mornings are reserved for spending time in the kitchen to serve up a tasty breakfast. An over easy egg is more than likely to make an appearance.

I found this recipe over at Food and Wine and it’s been bookmarked for quite  sometime as a “must try”.   The dish starts off with a slice of chewy rustic Italian bread. It’s topped with a mixture of mushrooms and onions, which have been caramelized in olive oil and sherry. That is then topped with a fried egg.

What do you end up with? The Italian bread makes a wonderful base sopping up the rich juices from the mushroom mixture. I liked the oven toasting method which provided a thin crust on the outside and left the inside soft and chewy. The onion, sherry and mushroom combination is deep, earthy, elegant and pungently delightful…seemed like something more likely to be served on fancy china in an ornate dining room at the Brown Palace Hotel rather than on shiny lime green Tag dinnerware in our Highlands Ranch kitchen.  Nonetheless, the dish was balanced by with a more suburban-like topping, a fried egg. Verdict?  We loved the combination.

Let’s take a look at the recipe.

Sherried Mushrooms with Fried Eggs on Toast (inspired by Food and Wine):

For a fabulous topping for a fried egg on toast, Cindy Pawlcyn sautés mushrooms and onions with the Spanish dry sherry Oloroso. (I just used plain old sherry I had in the pantry…but would love to try their suggestion)

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 3/4 pound mixed mushrooms, such as button and cremini, sliced 1/4 inch thick
  • Salt and freshly ground pepper
  • 1/2 small onion, thinly sliced
  • 1/4 cup dry sherry, such as Oloroso
  • Four 1/2-inch-thick slices of rustic white bread
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • 2 tablespoons coarsely chopped flat-leaf parsley

Preheat the oven to 400°. In a large skillet, heat the 2 tablespoons of oil until shimmering. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until softened, about 4 minutes. Add the onion, cover and cook, stirring occasionally, until the onion is softened and the mushrooms are browned, 3 minutes longer. Add the sherry and cook until almost evaporated, 1 minute. Season with salt and pepper. Remove from the heat, cover and set aside.

Arrange the bread slices on a large rimmed baking sheet and brush with olive oil. Bake for about 6 minutes, until toasted. Transfer the toast to plates.

In a large, nonstick skillet, melt the butter over moderate heat. Crack the eggs one at a time into a ramekin and then slip into the skillet. Cook the eggs, sunny-side up, until the whites are firm and the yolks runny, about 5 minutes.

Spoon the mushroom mixture onto the toasts and top with the fried eggs. Garnish with the parsley and serve.

Total time 35 minutes, servings: 4

Sherried Mushrooms with Fried Eggs On Toast…It’s What’s for Sunday Breakfast.

One Year Ago:  Fried Chicken, Mashed Potatoes and Gravy…a step by step

On this day..

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Comments

  1. says

    When I see the word “sherry” in a recipe, I instantly know I’m going to love it. Not sure why – perhaps it brings such depth of flavor to a dish. I only have the plain old dry sherry too. Will definitely give this a try Lea Ann.
    Sam

  2. says

    I’m back. Just wanted to say that since I subscribe to your blog by email, I can take a post like this one that I want to save and drop it in my recipe folder in email and I’ll have it for later.

    As Ina would say, how easy is that?
    Sam

  3. says

    Or lunch, or even dinner! This looks wonderful, Lea Ann. I’ve done something similar, but it had sour cream in it, making more of a sauce. I like the simpler version. Of course, the bread HAS to be rustic!

  4. says

    Might be over-kill, but i’m thinking a dollop of ricotta with maybe a lemon juice on top of the egg. I’m stuck in a ricotta rut right now … and it’s in my head that a teaspoon on top of a fried egg goes perfectly with anything. Anything, I say, anything. Cheers!

  5. says

    I love the beautiful plates, the perfect backdrop! I might love the recipe more however…anything with sherry, mushrooms and a perfectly cooked egg is a winner in my book! Looks fabulous!

  6. Tina says

    Looks wonderful. I found your blog as I was cruising another and she mentioned you and your Tex-Mex recipes. Do you have a recipe index? I couldn’t find one. But I read alot of your blog and I like it and plan on returning. Keep up the good work for us food blog addicts out here!

  7. says

    Between the sherry in the mushrooms and that luscious yolk on top…I feel like I can almost taste this! And I’m liking it! Delicious.

  8. Vickie says

    Mushrooms, booze, chewy bread, eggs . . . this is my idea of a great weekend breakfast!! This is nice enough to serve for a fancy little brunch. It looks delicious – and nice action shot! ;)

  9. says

    I can see why you marked this as a must try. I’ll be trying this too, it looks delicious, although I could easily make this a weekday dinner. Sounds like a plan!

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