I never met a breakfast toast I didn’t like…BUT this balsamic mushroom toast might be my new favorite! There’s just nothing better than mushrooms cooked low and slow until they get nice and caramelized You have to make this ASAP. Full recipe below!
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Ingredients:
1 slice sourdough bread, toasted
6-8 button mushrooms, washed & sliced
1 clove garlic, grated
1 Tbsp balsamic vinegar
Small handful of arugula
Drizzle olive oil
1.5 Tbsp butter
2 Tbsp chopped parsley
Sprinkle of salt & pepper
1 egg
Grated Parmesan cheese for serving
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Directions:
To a pot of boiling water, add your egg. Boil for 8 minutes, then transfer to a bowl of ice water. Set aside. While the egg cooks, melt butter in a skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, for 6-7 minutes. Add garlic, salt, pepper and balsamic vinegar. Cook for another 6-7 minutes until caramelized and starting to crisp. Remove from heat and add parsley to the mushrooms. Stir. In a separate bowl toss arugula in olive oil. Spread butter on toast (optional) and top with the arugula, cooked mushrooms and the sliced soft boiled egg. Finish with a sprinkle of parsley and grated Parmesan cheese. Serve!
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