Scrambled eggs with mushrooms is one of my favourite things to eat in the morning (I like big breakfasts). There is just something so enjoyable about soft, custardy, gently scrambled eggs on crunchy toasted bread (sourdough, preferably) topped with a mix of differently-textured, earthy mushrooms. Luckily, it’s not that difficult to make either. Sure, most mushrooms do need a little bit of soaking and/or cleaning before you are able to consume them, but then you’ve really got something truly delicious, filling and luxurious.
I am well aware that the mushrooms used for this post here, fresh morels and (dried) porcini, are only in season for a short while and can be quite pricey. To be honest, I rarely am able to find or afford these mushrooms, but you can use whichever mushroom is easily available for you. I know for a fact that this recipe works equally well with oyster mushrooms and shiitake, or little shimeji mushrooms, and, of course, there is nothing wrong with the more common white button mushroom or brown cremini.
Wild Mushrooms and Scrambled Eggs on Toast
- 2 big or 4 small slices of sourdough bread
- 10g dried porcini
- 100 - 120g fresh morels, or other fresh wild mushrooms (or use half the weight dried)
- 4 eggs
- 1 tablespoon olive oil
- 40g butter divided into two parts + some more to butter the bread
- salt, to taste
- freshly cracked black pepper, to taste
- few sprigs of garden cress or fresh chives
- Preheat oven to 180 degrees Celsius. Alternatively, use a toaster to toast the bread if you have one.
- Rehydrate dried porcini in warm water for about 15 minutes. In the meantime, thoroughly wash the fresh morels in a bowl with cold water (they can be very sandy and may have little bugs hiding inside). Slice cleaned morels in halves or quarters. If the reconstituted porcini slices are very large, chop them into smaller pieces as well.
- Lightly butter the slices of sourdough bread on both sides. Once the oven is hot, toast the bread on a rack in the oven until golden, or use your toaster to do the same.
- Add olive oil to a skillet over medium-high heat. Add the mushrooms and season with salt and freshly cracked pepper. Sauté until the mushrooms are cooked through, then add half (20g) of the butter, stir, then remove from heat.
- While your mushrooms are pan-frying, add eggs to a bowl with a pinch of salt and beat until well combined. In a small skillet or saucepan over medium-low heat, melt the other half (20g) of the butter. Once the butter starts bubbling but not browning, add the beaten eggs. Stir gently and fold the lightly cooked sides of the eggs towards the middle. Continue doing so until about two thirds of the egg has set, then remove from heat and continue stirring gently. The eggs will continue to cook from residual heat yet will retain a nice creamy texture and not get dry. Season with some more salt if necessary.
- Scoop eggs onto the toasted sourdough bread and top with the cooked mushrooms. Garnish with a few sprigs of garden cress or finely chopped fresh chives.