Egg and Mushroom Cheese Crostini
This crunchy rustic cheese crostini is topped with garlicky mushrooms and spinach and a soft fried egg. Enjoy it anytime, even for entertaining!
- Serves:
- 4
- Prep Time:
- 15 min
- Cook Time:
- 15 min
Ingredients
- 1 tbsp ( 15 mL ) olive oil
- 4 slices rustic bread (e.g. French, Italian, sourdough), thickly cut
- ½ cup ( 125 mL ) shredded Gruyere or Swiss cheese
- 2 tbsp ( 30 mL ) butter
- 2 large shallots, sliced
- 1 lb ( 0.5 kg ) white or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups ( 1 L ) spinach leaves
- 2 tbsp ( 30 mL ) chopped fresh parsley
- Salt and pepper, to taste
- 4 eggs
Instructions
-
Preheat oven to 400°F (200°C).
-
Brush both sides of bread with olive oil and place on a baking sheet. Sprinkle each slice of bread with about 2 tbsp (30 mL) cheese. Bake for 10 minutes, then flip slices cheese side down and bake until bread is crispy and golden, about 5 minutes more.
-
In a large non-stick frying pan, heat butter. Add shallots and cook for 2 minutes, stirring occasionally. Add mushrooms and garlic and cook until softened, 4 to 5 minutes, stirring occasionally. Stir in spinach, parsley, and ¼ tsp (1 mL) each salt and pepper. Cook for a minute until spinach has wilted. Remove mixture from pan and keep it warm.
-
Heat any remaining oil in the same frying pan. Cook eggs until the whites are set and the yolks are cooked as desired. (A runny yolk makes a delicious “sauce” for this dish, but cook the yolks as you prefer.)
-
Place toast on serving plates, cheese side up. Spoon mushroom and spinach mixture over cheese, then add fried eggs on top. Sprinkle with pepper, to taste.
Notes
-
This recipe is easily divided or multiplied to increase or decrease the number of servings.
-
Vary the cheese – try Cheddar, Harvarti, Monterey Jack, or your favourite type.
-
Vary the greens – try coarsely chopped Swiss chard or kale. They may need to be cooked a little longer than the spinach.