Yield
Serves 4

Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors. You can certainly experiment with the varieties of mushrooms available.

  • 4 thick slices country bread
  • 6 tablespoons extra virgin olive oil, plus extra for the bread
  • 1 clove garlic, cut in half or smashed
  • 1 tablespoon butter
  • 6 cups assorted wild mushrooms, chopped
  • 1/2 teaspoon sea salt
  • 1 sprig fresh rosemary
  • Juice of 1/2 lemon
  • 4 large organic eggs
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons crème fraîche

Preheat the oven to 450°F.

Brush the bread slices with olive oil and transfer them to a baking sheet. Toast the bread in the oven, flipping the slices over once, until golden brown, about 8 minutes. Rub the garlic clove over the toast.

Heat 2 tablespoons of the olive oil and the butter in a large cast-iron or nonstick skillet. Add the mushrooms, sea salt, and rosemary sprig, and sauté for about 5 minutes, until the mushrooms have softened. Remove from the heat and drizzle the lemon juice over the mushrooms. Remove the sprig of rosemary.

Meanwhile, heat the remaining 4 tablespoons oil in a large nonstick skillet over low heat. Crack each egg individually into a small bowl and then pour the egg into the skillet, being careful not to break the yolk. Cover and cook for a few minutes, until the whites have cooked but the yolks are still a bit runny. Season with salt and pepper.

To assemble the toast, spread 1 tablespoon of the crème fraîche over each slice, followed by about 2 tablespoons of the cooked mushrooms, and finally a fried egg. Enjoy.

From Sunday Suppers by Karen Mordechai, Clarkson Potter 2014.