Herby Mushrooms on Toast

Name: Herby Mushrooms on Toast
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 large eggs; 25 g (1oz) butter; 4 shallots, finely diced; 3 garlic cloves, crushed; 600 g (1lb 5oz) chestnut mushrooms, chopped; 2 tbsp. marsala or sherry, optional; 2 tbsp. each chopped fresh tarragon and parsley; 4 sourdough bread slices, freshly toasted

This elegant supper also makes an ideal brunch when you have a little time to spare

By The GH Kitchen TeamPublished: 04 January 2011

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Cal/Serv:

332

Ingredients

4 large eggs
25 g (1oz) butter
4 shallots, finely diced
3 garlic cloves, crushed
600 g (1lb 5oz) chestnut mushrooms, chopped
2 Tbsp. marsala or sherry, optional
2 Tbsp. each chopped fresh tarragon and parsley
4 sourdough bread slices, freshly toasted

Directions

1. Step 1
  Start by bringing a medium pan of water to the boil. Crack an egg into a cup or ramekin. Swirl the boiling water, then tip in the egg. Quickly crack another egg and add to the water. Simmer for 3-4min until the egg whites are set and the yolk remains soft (to check, lift the egg out and gently prod with your finger). Transfer the cooked eggs to a shallow dish of warm water. Repeat with remaining eggs.
2. Step 2
  Melt the butter in a large frying pan and cook the shallots and garlic for 10min. Turn up the heat, add the mushrooms and fry for 5min. Add the marsala or sherry, if using, then stir in the herbs. Check the seasoning.
3. Step 3
  Top each piece of toast with a pile of mushrooms. Lift eggs out of water and dab dry with kitchen paper. Put an egg on each toast and serve with a green salad.
  
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Per Serving:

Calories: 332
Total carbs: 36 g
Sugars: 3 g
Total fat: 14 g
Saturated fat: 6 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time