Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

Clean mushrooms with a quick rinse, then pat dry with paper towels. Try varieties beyond buttons, such as chanterelles, creminis, and oysters.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

hands-on:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. In a large skillet heat olive oil and butter over medium-high heat. When butter has melted, add mushrooms and garlic. Cook 6 minutes or until mushrooms are tender and brown, stirring occasionally. Remove from heat. Season to taste with thyme, salt, and black pepper. Transfer to a bowl.

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  • In the same skillet heat 1 tsp. olive oil over medium heat. Break eggs into skillet. Reduce heat to low; cook eggs 3 to 4 minutes or until whites are completely set and yolks start to thicken.

  • Meanwhile, arrange bread slices on a baking sheet. Broil 4 inches from heat for 1 minute on each side or until toasted. Place a slice of cheese on each bread slice; broil 1 minute more or until cheese melts and starts to bubble. Remove from oven. Top cheese with mushroom mixture and eggs. Sprinkle with fresh herbs or microgreens.

Nutrition Facts

482 calories; fat 33g; cholesterol 259mg; saturated fat 15g; carbohydrates 20g; mono fat 13g; poly fat 3g; insoluble fiber 2g; sugars 5g; protein 28g; vitamin a 905.7IU; vitamin c 3.8mg; thiamin 0.3mg; riboflavin 0.9mg; niacin equivalents 5.6mg; vitamin b6 0.3mg; folate 81.5mcg; vitamin b12 1.4mcg; sodium 759mg; potassium 510mg; calcium 364mg; iron 2.9mg.
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