Creamy Mushroom Toast with Gruyère and Poached Eggs
A cozy, creamy, flavor-packed breakfast toast layered with sautéed mushrooms, Gruyère cheese, and poached eggs. Perfect for a lazy weekend morning with family.
Equipment
- Skillet
- Saucepan
- Wooden spoon
- Slotted spoon
- Chef’s knife
- Cutting board
- Toaster
Ingredients
- 4 slices sourdough bread toasted
- 2 tablespoon unsalted butter divided
- 1 tablespoon olive oil
- 2 cups mixed mushrooms cremini, shiitake, or oyster, sliced
- ½ onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh oregano leaves plus more for garnish
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ cup dry white wine optional
- ½ cup heavy cream or crème fraîche optional but recommended
- ½ cup shredded Gruyère cheese
- 4 large eggs
- 1 tablespoon white vinegar for poaching eggs
- Flaky salt for garnish
Instructions
- Heat olive oil and remaining 1 tablespoon butter in a skillet over medium heat. Add mushrooms and cook 5–7 minutes until golden and moisture has evaporated.
- Add diced onion and cook for 1 minute
- Add garlic, oregano, salt, and pepper. Cook for another minute until fragrant.
- If using, deglaze with white wine and let it reduce for 1–2 minutes.
- Stir in cream or crème fraîche and simmer for 2 minutes until thickened slightly.
- To poach eggs: Simmer a pot of water and add vinegar. Stir to create a vortex and drop in each egg gently. Poach for 3–4 minutes. Remove with a slotted spoon.
- Divide mushroom mixture over toasted bread.
- Top each toast with a poached egg. Finish with grated cheese, flaky salt, oregano, and black pepper.
Notes
- Swap Gruyère with mozzarella or fontina if preferred.
- Don’t skip the cream—it keeps the mushrooms silky.
- Make mushrooms ahead, then reheat with a splash of cream.
- Pair with a fresh arugula salad.
- For a spicy kick, top with our Quick Pickled Red Chili Peppers & Onions.
- Dairy-free option: use olive oil instead of butter and skip cheese.
Nutrition
Calories: 380kcal
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