Description
Crispy toast topped with sautéed mushrooms, a sunny-side-up egg, and fresh pesto, perfect for a flavorful breakfast or brunch
Ingredients
- Bread: 2 slices thick cut, provides a crispy base
- Mushrooms: 1 cup sliced and sautéed, add earthy flavor
- Eggs: 2 large, provide creamy richness
- Pesto: 2 tablespoons, fresh and aromatic
- Olive Oil: 1 teaspoon, for sautéing mushrooms
- Salt: 1/4 teaspoon, enhances flavor
- Black Pepper: 1/4 teaspoon freshly cracked, adds subtle heat
- Optional: Parmesan Cheese 1 tablespoon, adds savory richness
Instructions
- Preheat Your Equipment: Heat skillet over medium heat and toast bread slices
- Combine Ingredients: Sauté mushrooms with olive oil until golden, season with salt and pepper
- Prepare Your Cooking Vessel: Keep toasted bread warm while preparing eggs
- Assemble the Dish: Spread pesto over toast, layer mushrooms, create wells for eggs, cook eggs sunny-side-up
- Cook to Perfection: Ensure egg whites are set and yolks remain runny
- Finishing Touches: Place eggs on top, sprinkle Parmesan if desired
- Serve and Enjoy: Serve immediately while warm
Notes
- Use sturdy bread to support toppings
- Cook eggs gently to keep yolks runny
- Sauté mushrooms until golden for best flavor
- Drizzle pesto just before serving for freshness
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 110mg