Mushrooms on Toast
Serves
2
Prep Time
15 min
Cook Time
30 min
Print RecipeIngredients
- 2 Spanish onions, finely chopped
- 1 tbsp butter
- ¼ cup (60 mL) maple syrup
- ½ cup (125 mL) butter
- 4 cups baby button mushrooms
- ¾ cups (175 mL) Gorgonzola cheese
- 2 lemons, for juice and zest
- 2 eggs
- ½ cup (125 mL) white vinegar
- 2 slices sourdough bread
- 1 tbsp finely chopped chives
- Pinch of salt
- Pinch of pepper
Instructions
- Step 1
Finely chop onions. In a large skillet, add 1 tbsp (15 mL) butter and slowly cook and caramelize onions, stirring occasionally. Slowly pour in the maple syrup, stir and cook until fully reduced.
- Step 2
In a separate pan, add in the remaining butter and let it melt. Once melted, add in the mushrooms and cook them on medium-low heat. Once the mushrooms are soft and tender, add in the caramelized onions. Stir in the Gorgonzola cheese, until melted and smooth.
- Step 3
Zest lemon into a small bowl and set aside, then juice the lemon into mushroom mix. Stir.*
- Step 4
For your poached eggs, bring a large pot of water to a boil and add salt. Let the water roll and bubble before adding in white vinegar. Using a spoon, quickly, but carefully, stir the water in a circular motion to create a small cyclone in the water. While the water swirls, crack your egg into the middle of the water and let cook for 5-6 minutes. Tip: Use a perforated spoon to remove the egg. Repeat the same process with the other eggs.
- Step 5
Toast your slices of sourdough bread with butter on a skillet.
- Step 6
To plate, spoon buttery Gorgonzola mushrooms on the toast. Top with a poached egg, lemon zest, a sprinkle of chopped chives and season with salt and pepper.
Tips
*The onions and mushrooms can be made the day before, kept in the fridge and reheated before starting to build your dish.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 1194 |
| Fat | 70 g |
| Saturated Fat | 44 g |
| Trans Fat | 2 g |
| Carbohydrate | 1194 g |
| Fibre | 9 g |
| Sugars | 38 g |
| Protein | 36 g |
| Sodium | 1754 mg |
