For an ultra savory breakfast treat, try topping toasted rustic bread with Sherried mushrooms and eggs. This Spanish style eggs and toast breakfast with mushrooms comes together easily for a feel-special breakfast experience.
This recipe was first published May, 2011 and updated December, 2020 with new photos.
About This Recipe and Why It Works
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.
This feel special eggs and toast breakfast with mushrooms was inspired for one I found 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 toasted rustic bread. It’s topped with a mixture of mushrooms and shallots, which have been caramelized in olive oil and sherry.
Finished with a fried egg, it’s a savory treat that makes you feel like you’re dining in a fancy restaurant right in your own kitchen.
Mushrooms for breakfast combined with sherry and shallots is deep, earthy, elegant and pungently delightful.
The rustic bread makes a wonderful base sopping up the rich juices from the mushroom mixture.
And with just a few ingredients, it comes together pretty quickly and with little fuss.
Verdict? We loved the combination.
Let’s take a look.
Ingredients To Make This Recipe
- Dry Sherry: I love cooking with Sherry. Sherry is a fortified wine with a sweet aroma and nutty flavor. It hails from Spain. It pairs very well with the flavor of mushrooms for this Spanish Breakfast food inspired treat.
- Portabello Mushrooms: With a delicate texture and earthy taste, once sauteed, they take on a buttery nutty flavor.
- Shallots: I like shallots better than onions for this recipe. They offer a milder flavor with hints of garlic. Plus they cook quicker.
- Rustic Bread: Either a loaf from the bakery section of your favorite bakery labeled “rustic”, or the “take and bake” rustic bread selections from the grocery store are a good choice for this recipe.
- Eggs: Grade AA large eggs. You’ll fry them to top those mushrooms on toast.
- Butter: This recipe calls for unsalted butter to fry the eggs.
Ingredient Substitutions and Swaps
- Sherry: Dry vermouth is always listed as a good substitution for sherry. However, with the delicate simple flavors of eggs and toast, I’d recommend substituting white wine for the sherry. It will produce a more delicate flavor than vermouth.
- Portabello Mushrooms: Plain white button mushrooms will work fine for this recipe. And remember, buying pre-sliced mushrooms will save you time.
- Shallots: If you don’t have or can’t find shallots, substitute a sweet onion, sliced as thin as you can slice it or diced. A sweet onion like Vidalia is a great choice here.
- Butter: I rarely use butter to fry eggs. I love my little non-stick skillet simply sprayed with PAM, a non-stick spray product. It fries eggs beautifully and saves on calories. Save that butter to make French Omelettes.
- The recipe is straight forward. Starting with simply sauteeing sliced mushrooms in a bit of olive oil for about 4 minutes.
- Then add the diced shallots and cook until they’re soft. Another 3 minutes.
- Then season with dry Sherry, cooking for 1 minute to evaporate the alcohol.
- In the meantime, slice and toast the bread. You can either slice and toast the rustic bread in a toaster, or brush it with some olive oil and toast it in a 400 degree oven for a few minutes.
- In a separate non-stick skillet, fry the eggs until the eggs have reached that sunny-side up stage.
- To serve, place a slice of toast on a plate, top it with the mushroom mixture and then with a fried egg. Dig in.
Recipe for Sherried Portabello Mushrooms and Eggs and Toast
I hope you give this recipe for mushrooms and eggs on toast a try. And if you do, please come back and give the recipe a star rating and scroll down and leave a message about your experience with the recipe.
And if you have a recipe you like for mushrooms for breakfast, let me know, I’d love to give it a try.
And if you’re big breakfast fans like we are, don’t miss my Breakfast Category. You’ll find lots of sunny side up ideas including the most popular breakfast recipe on my site for Home Fried Potatoes with Ham.
More Quick Breakfast Recipes
- 5 Classic Omelette Recipes Everyone Should Know How To Make
- Mexican Baked Eggs in Tomato Sauce
- Creamy Scrambled Eggs with Rosemary and Capers
- Swiss Chard with Fried Eggs
Eggs and Toast Breakfast With Mushrooms
- 2 tablespoons extra-virgin olive oil plus more for brushing
- 3/4 pound portabello mushrooms baby bella, button or cremini, sliced 1/4 inch thick
- Salt and freshly ground pepper
- 1 medium shallot diced
- 1/4 cup dry sherry
- 4 slices rustic white bread 1/2 inch thick
- 1 Tablespoons unsalted butter save calories and spray a non-stick pan with PAM
- 4 large eggs
- 2 tablespoons flat-leaf parsley fine chopped
- Preheat the oven to 400°.
- Heat a large skillet over medium high heat. Add the oil. When the oil is shimmering, add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until softened, 4 minutes.
- Add the shallot and cook, stirring occasionally, until the shallot is softened and the mushrooms are browned, about 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 toasts to plates.
- In a large, nonstick skillet, melt the butter over moderate heat. 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.
Eggs and Toast Breakfast with Mushrooms … It’s What’s for Sunday Breakfast.