Mushroom sourdough toast & poached egg

Mushroom sourdough toast & poached egg2


Weekend brunch? Sorted! A quick and delicious way to break a long night’s fast, with earthy sautéed mushrooms, with plenty of garlic, chilli and parsley, on top of a toasted sourdough slice and topped with a gloriously oozing poached egg.

Just add some fruit, a smoothie, a good cup of coffee and you are set for the day… Let’s do this!

I say Miam Miam & Yum to that! Do you?

Mushroom sourdough toast & poached egg1

Mushroom sourdough toast & poached egg

  • Servings: 2
  • Print


  • 250g mushrooms, sliced
  • half a chilli, sliced
  • 1 clove of garlic, minced
  • salt & pepper
  • a small bunch of parsley, chopped
  • 2 large eggs
  • 2 slices of sourdough bread
  • 1 tbsp olive oil


  1. Heat a pan over medium high heat and add the oil. Add the mushrooms, garlic and chilli and sauté for a couple of minutes. Season, add the parsley and turn the heat off.
  2. In the meantime, bring some water to the boil in pot and poach the eggs for 2 minutes. Lift with a slotted spoon and rest on kitchen paper to absorb excess moisture.
  3. Toast the bread and place on plates.
  4. Top each slice with half the mushrooms, one egg and enjoy!

Mushroom sourdough toast & poached egg4


Tartine de pain au levain aux champignons & oeuf poché

Mushroom sourdough toast & poached egg

Et si on se faisait un bon brunch? Cette tartine de pain au levain est parfaitement accompagnée de champignon sautés à l’ail, persil et piment rouge et surmontée d’un œuf poché. Il suffit d’ajouter un bon café, un smoothie bien frais et c’est parti !

Moi, je dis Miam Miam & Yum ! Et vous ?

Tartine champignons & oeuf poché

  • Servings: 2
  • Print


  • 250g de champignons, coupés
  • 2 gros oeufs
  • 1 bouquet de persil
  • 1 piment
  • sel & poivre
  • 1 cas d’huile d’olive
  • 1 gousse d’ail hachée
  • 2 tranches de pain au levain


  1. Faire chauffer une poele, ajouter l’huile, les champignons et l’ail, et faire sauté quelques minutes. Ajouter le persil et le piment, et éteindre le feu.
  2. Porter de l’eau a ébullition et pocher les oeufs 2 minutes. Les retirer avec une écumoire et déposer sur du papier absorbant.
  3. Faire toaster le pain et le déposer dans deux assiettes.
  4. Ajouter les champignons et les oeufs et déguster.

Mushroom sourdough toast & poached egg3


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