Prep Time: 10 mins
Cook Time: 25 mins
Servings: 4

Mushroom, Cheddar and Poached Egg Toast

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13
Breakfast
Open-Faced
Sliced Bread

Ingredients

  • 4 slices of Villaggio Artesano® Original White Bread
  • 3 tbsp (45ml) Butter
  • 2 cups (500ml) Cremini Mushrooms, quartered
  • 1 tbsp (15 ml) Vegetable Bouillon Concentrate
  • 1 Garlic Clove, chopped
  • 1 tbsp (15ml) Honey
  • 1/2 Lemon, juiced
  • 4 tbsp (60ml) Parsley Leaves, chopped
  • 4 Eggs
  • 1 cup (250ml) Cheddar, grated
  • 2 tbsp (30ml) White Vinegar

Directions

  1. In a hot pan, melt the butter, add the mushrooms and sauté for 5 minutes over high heat.
  2. Add the bouillon concentrate, garlic, honey and lemon juice.
  3. Cook for an additional 3 minutes. Remove from the heat, add parsley and taste for seasoning.
  4. In a pot of simmering water, add the vinegar.
  5. Break each egg into a small individual ramekin and pour the eggs one at a time into the pot of water.
  6. Cook each egg for approximately 4 minutes, remove them from the pot and place them on a paper towel.
  7. Toast the bread slices.
  8. On each slice of bread, add mushrooms and grated cheddar and place an egg on top, adding a little salt and pepper.

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