Description
A delicious and quick breakfast option combining nutty brown butter, creamy scrambled eggs, and sautéed mushrooms atop crispy sourdough toast.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 slices sourdough bread
- 2 eggs
- 2 cloves garlic, minced
- 1 cup mushrooms (cremini or shiitake), sliced
- Salt, to taste
- Pepper, to taste
- Fresh herbs (chives or parsley), for garnish
Instructions
- Brown the butter: In a skillet over medium heat, melt the unsalted butter until golden brown and fragrant.
- Sauté the garlic and mushrooms: Add minced garlic and sliced mushrooms to the skillet and sauté until tender.
- Toast the sourdough: While mushrooms cook, toast your sourdough bread until crispy.
- Cook the eggs: Whisk eggs with salt and pepper, push mushrooms to the side, and scramble the eggs in the same skillet.
- Assemble: Layer sautéed mushrooms and scrambled eggs on the toasted sourdough, garnishing with fresh herbs.
- Serve immediately: Drizzle with olive oil or sprinkle with chili flakes, if desired.
Notes
For extra flavor, consider adding a splash of hot sauce or a sprinkle of flaky sea salt before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 186mg
Keywords: breakfast, toast, brown butter, sourdough, quick meal