Mushroom Toast
Mushroom Toast
Servings
8
Prep Time
5 minutes
Cook Time
20 minutes
Calories
178
Author:
Giada De Laurentiis

Ingredients
-
3 tablespoons olive oil (plus 2 tablespoons for the eggs)
- 1 pound assorted mushrooms (such as)
- 1 shallot (chopped)
- 1 1/2 teaspoon kosher salt (divided)
- 1 small bunch Tuscan kale (chopped)
- 3 tablespoons dry marsala (sherry or water)
- 1 1/2 tablespoons unsalted butter
- 4 1 inch thick slices of rustic white bread, toasted if desired
- 1/4 cup whole grain mustard
- 4 large eggs
Instructions
- Heat a large skillet over medium high heat. Add 3 tablespoons of olive oil to the hot pan. Add the mushrooms to the hot oil, season with 3/4 teaspoon salt and cook, stirring occasionally for 10 minutes or until deep golden brown. Add the shallot and cook for an additional 3 minutes stirring constantly. Add the kale and 1/4 teaspoons salt and cook another 2 minutes or until the kale is wilted. Turn off the heat and deglaze with the marsala. Stir in the butter until combined.
- Meanwhile, spread each slice of bread with a tablespoon of whole grain mustard. Divide the mushroom mixture evenly over the bread slices. Wipe out the pan with a paper towel. Return the pan to medium heat and add the remaining 2 tablespoons olive oil. Break the 4 eggs into the hot pan and season with the remaining 1/2 teaspoon salt. Cook over medium heat until the whites are set and browned around the edges and yolk is still runny, about 3 to 4 minutes. Spoon some of the hot oil over the whites if they need help setting. Top each toast with the crispy egg and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 178
Amount/Serving
% Daily Value
- Carbs
- 13 grams
- Protein
- 8 grams
- Fat
- 11 grams
- Saturated Fat
- 3 grams
- Cholestrol
- 99 milligrams
- Sodium
- 334 milligrams
- Fiber
- 2 grams
- Sugar
- 3 grams
1 comment
Giadzy…you are amazing! This recipe is delicious!