For an ultra savory breakfast treat, try topping toasted rustic Italian bread with Sherried mushrooms and eggs. This recipe 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 egg and mushroom breakfast recipe 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 Italian 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.
The onion, sherry and mushroom combination is deep, earthy, elegant and pungently delightful.
The Italian 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.
I made a couple of tweaks, like switching out onions for shallots, and omitted their instructions for frying the eggs in butter. For me, a non-stick pan simply coated with non-stick cooking spray gives you a fried egg that’s not so greasy.
Let’s take a look.
Ingredients for Sherried Mushrooms and Eggs on Toast
- Dry Sherry: I love cooking with Sherry. Sherry is a fortified wine with a sweet aroma and nutty flavor. It pairs very well with the flavor of mushrooms.
- 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 rustic Italian bread, 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.
- 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 on 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 favorite egg and mushroom breakfast recipe, 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
Sherried Mushrooms and Eggs on Toast
- 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
- 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.
Sherried Portabello Mushrooms and Eggs On Toast…It’s What’s for Sunday Breakfast.