Mushroom, Fried Egg, and Pesto Toast

Gorgeous yellow mushrooms

Mushrooms are one of those foods that are hit or miss for me.

Sometimes they sound delicious, with their earthy taste and soft, chewy texture. Other times…not so much…

Last weekend, I entered the City Market and was drawn to the North Cove Mushroom stand, which had a large sign advertising “free recipes”! The suggestion of fried eggs on toast with sauteed mushrooms and pesto sounded so good, I made an impulsive decision to buy a small bag of shiitakes, and promptly went home to whip up this easy meal for lunch!

Local Shiitake Mushrooms

This “recipe” is really more of a guideline… feel free to modify as you see fit. All of the measurements are approximate.

Mushroom, Fried Egg, and Pesto Toast

Serves 1

Ingredients

2 pieces toast

Pesto

1 or 2 eggs, fried, and seasoned to your liking

1/4 pound shiitake mushrooms, de-stemmed and sliced

Salt and pepper

Garlic, diced

Olive oil

White wine vinegar

Butter (about 1/2 Tablespoon)

Cheese of your choice

Method

Spread pesto on toast, top with fried egg. Heat a skillet over medium heat. Add mushrooms and saute, stirring frequently for about 6 minutes, until mushrooms have released some of their liquid. Add salt, pepper, olive oil, and garlic. Continue to saute until mushrooms and garlic are cooked to your liking. Add a splash of white wine vinegar, let simmer off. Add butter and let it melt. Remove the pan from heat and pile mushrooms on top of egg. Sprinkle grated cheese on top.

Mushroom toast

Made with Great Harvest bread, Brightwood Farm eggs, North Cove Mushrooms, and homemade pesto (featuring Appalachia Star basil), this yummy lunch was almost entirely local!

Though not the most beautiful dish, it sure was tasty. I highly recommend this one for an easy brunch or lunch, whenever that mushroom craving strikes.