Egg, Mushroom, Shallot, and Thyme on Toast
This makes a great starter for two or a delicious lunch during last summer days. The combination of mushrooms and shallots with the flavor of fresh thyme welcomes fall.Serves 1-2
Ingredients
- 2 large eggs , poached
- 6 baby bella mushrooms , cleaned, ends trimmed, and chopped
- 2 shallots , thinly sliced
- 1 tablespoon fresh thyme leaves , chopped, plus additional for serving
- 1 slice from a loaf of rustic bread
- 2 tablespoons extra-virgin olive oil , plus additional for serving
- Sea salt and freshly ground black pepper
- Capers for serving
Instructions
- Heat 1 tablespoon of the olive oil in a medium pan over medium-high heat. Add the mushrooms to the pan, lightly season with salt and pepper, and cook for 5 minutes, stirring. Remove the mushrooms from the pan and set aside. Add the additional 1 tablespoon of olive oil to the pan, following with the shallots and thyme. Season with salt and pepper and cook until the shallots are soft, approximately 5 minutes, stirring. Remove from the pan and set aside.
- Poach your eggs.
- Toast the bread. Transfer the toast to a small rustic cutting board or an individual plate. Drizzle olive oil over both sides of the bread. Spoon the mushrooms over the bread. Arrange most of the shallots on top of the mushrooms. Put the eggs on top of the mushrooms and shallots. Add the remaining shallots on top of the eggs. Season with black pepper and sprinkle with additional thyme. Serve immediately with capers on the side.
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