Unless you slept through most of 2015, you probably noticed all kinds of recipes for Avocado toast. I stole the intensely complicated concept (sarcastic much) and made mushroom breakfast toast!


Healthy mushroom breakfast toast with a pan fried egg and Parmesan cheese.

So easy I feel a little bit guilty. 

Usually, when I’m shooting food I’ll try a bite after I’m done. Sometimes my wife will eat it for lunch or I’ll wrap it up and reheat for dinner. If it’s something I baked, then the neighbors might see some of it. 

But this mushroom breakfast toast was gone in 120 seconds after the last click. I took that one bite, abandoned the knife and fork and ate an early lunch like a boss. Technically I am the boss so this works.

Healthy mushroom breakfast toast with a pan fried egg and Parmesan cheese.

The shiitake mushrooms are super filling. This recipe will easily feed two. Slice the bread about one inch thick and toast it in a pan with some olive oil. You want to still keep it soft and not like a crostini. Sourdough is my favorite but any good rustic bread will work.

The mushrooms are cooked in a serious butter bath with garlic and fresh oregano. They’ll suck up that butter like a sponge so keep the heat low and as soon as they start to soften, that’s it.

Spoon the mushrooms on top of the each toast.

Healthy mushroom breakfast toast with a pan fried egg and Parmesan cheese.

Staying with the easy trend, fry an egg sunny side up and add it to the toast. Pop the yolk and you’ll have an awesome sauce running everywhere. Use that soft crackly sourdough to mop it up.

Sprinkle generously with fresh grated Parmesan and more oregano. 

I tried using a knife and fork but don’t even, get busy with your hands on this one.

Healthy mushroom breakfast toast with a pan fried egg and Parmesan cheese.


Garlic Shiitake Mushroom Breakfast Toast

Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 125kcal
Author: foodnessgracious
A tasty and healthy breakfast treat. Toasted sourdough is topped with garlic oregano shiitake mushrooms and finished with a fried egg and freshly grated Parmesan cheese.
Print Recipe


  • 2-3 tablespoons olive oil
  • 2 slices rustic sourdough each at least 1 inch thick
  • 4 tablespoons butter
  • 1 tablespoon fresh chopped oregano
  • 2 cloves small minced garlic
  • 1/2 pound shiitake mushrooms sliced
  • Sea salt and black pepper
  • 1 egg
  • Fresh Parmesan cheese


  • In a non stick pan heat the olive il over a medium heat.
  • Add a slice of the bread and toast for about 1 minute or until the bread gets some golden color to it.
  • Turn over and repeat with the other side.
  • Toast the second piece of bread the same way, you may need some more olive oil. Transfer to a plate.
  • In the same pan, melt the butter over a low-medium heat.
  • Add the choped oregano and garlic and cook for about 30 seconds.
  • Add the sliced muhrooms and stir well.
  • Turn the heat to low as soon as they start to soften.
  • Season with salt and black pepper.
  • Fry an egg until your desired doneness is reached.
  • Spoon the mushrooms on top of each toast.
  • Place the egg on top of a toast.
  • Garnish with grated parmesan and more oregano.
  • Serve at once.


Calories: 125kcal