This super quick, super easy, and absolutely delicious light meal is a staple in our house! We've eaten it at all times of the day - it makes a great breakfast, a nice hot lunch, or a simple light dinner.

Our favourite mushrooms are the swiss browns from Margin's Mushrooms, which you can pick up at the Beaches, Northside and Concord markets where you also find our eggs.

Yields1 Serving
Total Time10 mins

 butter
 a handful of mushrooms (we like Margin's swiss browns)
 1 garlic clove (optional)
 salt
 pepper
 1 egg yolk
 1 slice of great sourdough

1

Put your pan on medium-high heat until quite hot.

2

Meanwhile, slice the mushrooms (and chop the garlic finely).

3

Put a knob of butter in the pan, add the mushrooms (and garlic), and season with salt and pepper. Cook for a couple of minutes, stirring or turning the mushrooms after the first minute.

4

Toast the sourdough and separate the egg yolk while the mushrooms are sautéeing.

5

Serve the hot mushrooms on the lightly toasted sourdough, topped with the raw egg yolk.

6

Crack those yolks open and enjoy!

Ingredients

 butter
 a handful of mushrooms (we like Margin's swiss browns)
 1 garlic clove (optional)
 salt
 pepper
 1 egg yolk
 1 slice of great sourdough

Directions

1

Put your pan on medium-high heat until quite hot.

2

Meanwhile, slice the mushrooms (and chop the garlic finely).

3

Put a knob of butter in the pan, add the mushrooms (and garlic), and season with salt and pepper. Cook for a couple of minutes, stirring or turning the mushrooms after the first minute.

4

Toast the sourdough and separate the egg yolk while the mushrooms are sautéeing.

5

Serve the hot mushrooms on the lightly toasted sourdough, topped with the raw egg yolk.

6

Crack those yolks open and enjoy!

Sautéed Mushrooms with Egg Yolk

Pin It on Pinterest