This recipe is inspired by a mushroom toast I had at a restaurant while staying in the Algarve region of southern Portugal. Instead of a poached egg, theirs was served with a raw egg yolk on top.
Sauté 10 min, stirring often, or until the mushrooms are reduced in size, soft & slightly browned. Pile spoonfuls of the mushroom mixture onto 4 slices of toasted, buttered bread & top each with a fried or poached egg, salt & pepper.
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