Recipes

Egg and Mushroom Tartine

Crunchy rustic bread, sautéed mushrooms, a slice of your favourite cheese, and topped with a delicious fried egg.

Serves:
1
Prep Time:
10 min
Cook Time:
15 min

Ingredients

  • 2 tbsp ( 30 mL ) butter
  • ½ lb ( 0.3 kg ) assorted mushrooms, cleaned and sliced
  • ½ tbsp ( 7.5 mL ) thyme leaves
  • 1 tsp ( 5 mL ) soy sauce (optional)
  • ½ tsp ( 2.5 mL ) minced garlic (optional)
  • 1 cup ( 250 mL ) (250 mL) baby spinach
  • Salt and pepper, to taste
  • 1 slice rustic bread (e.g. French, Italian, sourdough), thickly cut
  • 1 egg
  • 2 tbsp ( 30 mL ) spreadable fresh cheese (e.g. ricotta, cream cheese or mascarpone)
  • Pinch of grated lemon zest (optional)

Instructions

  1. In a medium nonstick frying pan, melt the butter. Add the mushrooms, thyme, and soy sauce and garlic, if using. Cook until the mushrooms are softened and browned, 7 to 8 minutes, stirring occasionally.

  2. Add the spinach and a pinch each of salt and pepper; stir to combine. Cook for a minute until the spinach has wilted, then remove the mixture from the pan and keep it warm.

  3. Toast the bread in a toaster, or melt a little butter in the frying pan, add the bread and fry it until golden brown.

  4. While the bread is toasting, crack an egg into the frying pan. For sunny side up, cook it slowly on low to medium heat until the egg white is set.

  5. Spread the cheese on the toast, and sprinkle pepper and lemon zest, if using, over top. Spoon mushroom and spinach mixture onto the toast, then add the fried egg on top.

Notes