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15-Minute Mushroom & Egg Breakfast Bruschetta
Sliced mushrooms cook in one half of the olive oil until deeply browned and reduced, then soft-scrambled eggs finish in the remaining oil over low heat, picking up a velvety texture. Both pile onto thick slices of whole-grain bread rubbed with a raw garlic clove. A generous handful of chopped herbs — dill, parsley, or basil all work — goes on at the end, breaking the richness of the eggs. Ready in 25 minutes, serves 4.
Equipment
- Skillet
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups sliced mushrooms (8 ounces), any variety
- 6 large eggs
- ½ teaspoon kosher or sea salt
- ¼ teaspoon black pepper
- ⅓ cup chopped fresh herbs of choice, leaves and stems, plus more for garnish if desired
- 1 garlic clove, cut in half
- 8 (¾-inch-thick) slices baguette-style whole-grain bread or 4 slices larger Italian-style whole-grain bread, toasted
Instructions
- 1Warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 8 minutes, stirring occasionally, until their liquid evaporates. Letting the moisture cook off ensures the mushrooms brown properly instead of steaming.
- 2While the mushrooms brown, whisk the eggs, 2 tablespoons of water, salt, and black pepper together in a small bowl. Stir in the chopped fresh herbs.
- 3Reduce the skillet heat to medium-low. Push the cooked mushrooms to the edges of the pan, pour the remaining 1 tablespoon of olive oil into the center, and swirl to coat.
- 4Pour the beaten eggs into the center of the skillet. Gently stir the mushrooms back into the middle and cook for 3 to 5 minutes, stirring occasionally, until the eggs reach a soft scramble. Remove the pan from the heat immediately so the eggs don't overcook.
- 5Rub the cut side of the halved garlic clove generously over one side of each toasted bread slice.
- 6Divide the scrambled egg and mushroom mixture evenly among the garlic-rubbed toasts. Top with extra fresh herbs.
Nutrition
252kcal
Calories
11g
Protein
14g
Fat
1g
Fiber
452mg
Sodium
279mg
Cholesterol
Notes
- Ingredient swap: While standard white button mushrooms work perfectly, try using locally grown shiitake, oyster, or morel mushrooms for a deeper, earthier flavor.
- Tip: Don't throw away the garlic clove halves after rubbing the toast. Save them to mince for another recipe or drop them into a soup or sauce.
- Make ahead: You can slice the mushrooms and chop the herbs the night before to save time in the morning.
Recipe Details
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