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.
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