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
Looking for more fanch-schmancy fried egg ideas? You won’t want to miss this one for Swiss Chard with Fried Eggs.
Sherried Mushrooms with Fried Eggs On Toast…It’s What’s for Sunday Breakfast.
Russ says
May 15, 2011 at 1:24 pmVery beautiful. I can imagine Kate and Will having this in the morning!
Lea Ann says
May 15, 2011 at 5:06 pmVery possible Russ! Now you’ve got me craving a damn crumpet!
larry says
May 15, 2011 at 1:31 pmLooks delicious Lea Ann – I’d eat it in a heartbeat, except I believe the recipe is for TWO servings :-).
Lea Ann says
May 15, 2011 at 5:02 pm🙂 You don’t like to share?? Me either in this case.
Zia Liz says
May 15, 2011 at 2:11 pmMmmm… I love anything with mushrooms in it. The sherry is just an added incentive!
Lea Ann says
May 15, 2011 at 4:58 pmLiz, we really thought this was goo-ood
JelliDonut says
May 15, 2011 at 2:29 pmMushrooms+Eggs+Anything=Yum!
Lea Ann says
May 15, 2011 at 4:57 pmI agree!
Karen Harris says
May 15, 2011 at 2:32 pmThere is just something about a beautiful photo of an egg that makes me hungry! This does look so appetizing. Thanks for the recipe.
Lea Ann says
May 15, 2011 at 4:57 pmThanks Karen. I’m always hungry, I’m going to start blaming it on a photo of an egg. 🙂
girlichef says
May 15, 2011 at 4:34 pmThis sounds like a great combo, Lea Ann! I can almost taste it from your description…I’d eat this anytime of the day!
pam says
May 15, 2011 at 5:05 pmBookmarking this!!!!
Lea Ann says
May 16, 2011 at 6:02 amThanks Pam!
Andrea @ Fork Fingers Chopsticks. says
May 15, 2011 at 10:15 pmAnother great fried egg sandwich. FYI, we had fried egg, bacon, avocados sandiches this a.m. and I thought of you. Can’t wait to try this one.
Lea Ann says
May 16, 2011 at 5:51 amAndrea, I’ve got a avocado baked egg thing that I’ve got up my sleeve.
My Carolina Kitchen says
May 16, 2011 at 4:10 amWhen 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
Lea Ann says
May 16, 2011 at 5:49 amI bet the flavor is entirely different with their sweet sherry. I do have to try it one of these days.
My Carolina Kitchen says
May 16, 2011 at 4:12 amI’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
Lea Ann says
May 16, 2011 at 5:48 amMaybe that’s what I should have called my “No Recipe Required” posts. 🙂 Thanks Sam
Barbara says
May 16, 2011 at 8:01 amOr 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!
Lea Ann says
May 16, 2011 at 8:46 amI’m liking that sour cream sauce idea Barbara. I agree, the rustic bread is the most important thing.
High Plains Drifters says
May 16, 2011 at 9:15 amMight 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!
Lea Ann says
May 16, 2011 at 9:19 amI’m liking that idea. Have you ever tried to make your own ricotta? I’m going to give it a try one of these days. 🙂
Design Wine and Dine says
May 16, 2011 at 9:54 amI 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!
Tina says
May 16, 2011 at 4:33 pmLooks 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!
Rufus' Food and Spirits Guide says
May 16, 2011 at 6:48 pmThat’s just wonderful looking. I love everything in it, sherry, mushroom, fired eggs. And together? Perfect.
Joanne says
May 17, 2011 at 5:33 amBetween 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.
Lea Ann says
May 17, 2011 at 5:49 amThanks Joanne. 🙂
Cathy at Wives with Knives says
May 17, 2011 at 6:55 amThis is a perfect Sunday morning breakfast. You cooked your egg just the way I like it so it makes a little sauce for the toast. Come to think of it this is a great Tuesday morning breakfast as well.
Vickie says
May 17, 2011 at 2:21 pmMushrooms, 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! 😉
Lea Ann says
May 17, 2011 at 7:47 pmGotta get those action shots in. And by the way, love your summary of the meal… shrooms, booze….
RSA Now says
May 19, 2011 at 5:56 pmWell, I’ve just decided what I’m having for breakfast for the next year 😉
Kristi Rimkus says
May 20, 2011 at 11:14 pmI 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!