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+ servings
Sherried mushrooms with a fried egg served on rustic bread toast

Eggs and Toast Breakfast With Mushrooms

For an ultra savory breakfast treat, try topping toasted rustic Italian bread with Sherried mushrooms and a fried egg.
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 330kcal


  • 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.


To save time, I have made this recipe by slicing the bread and toasting it in the toaster rather than the oven. It works fine. However, the oven method leaves the bread a little crunchier on the out and softer in the center. 
We are empty nesters and this recipe is easily halved to serve 2 people.
This recipe becomes even more elegant if served topped with a poached egg as opposed to a fried egg.


Calories: 330kcal | Carbohydrates: 15g | Protein: 11g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 201mg | Sodium: 153mg | Potassium: 417mg | Fiber: 2g | Sugar: 9g | Vitamin A: 613IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg