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!
Easy.
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.
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.
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.
