Herby Mushrooms on Toast | Thyme & Honey

Two things happened today. First, I went out with the sole intention of buying fresh bread and mushrooms, and came back with with 2 silver eggs cups, a fairy copper pan, 3 vintage marmalade jars, 3 forks and a small pestle and mortar. I’m telling myself that I absolutely need all of the above for when I move into what will be my new home, pending boring legal proceedings and lending agreements. In reality I need none of these things.

Second, I decided to finally use my ‘new’ Nikon in an attempt to wean myself off of my trusty yet battered Sony NEX-3. When I say new what I really mean is purchased one year ago and up until today, used on only two occasions. I have no idea what I’m doing, and I am totally feeling this one out, so bear with me.

Market shopping | Thyme & Honey

Mushrooms on toast has been on my mind lately, it’s all I want to eat and teamed with a runny yolk* and shavings of parmesan I am in heaven. *that I must stop referring to as yolk porn, because yolk porn is a gross way of describing a barely cooked deutoplasm.

Portobello mushrooms have just the right amount of flavour for this simple dish, but you could easily jazz it up with truffle shavings or a splash of cream and sherry, you fancy little so and so.

So yeah, that was my Saturday… I think it’s time for a hard earned drink.

Herby Mushrooms on Toast | Thyme & Honey

Herby Mushrooms on Toast | Thyme & Honey

Herby Mushrooms on Toast | Thyme & Honey

Herby Mushrooms on Toast | Thyme & Honey

Herby Mushrooms on Toast | Thyme & Honey

Herby Mushrooms on Toast with Poached Egg + Parmesan

Serves 2

4 slices of seriously good bread, I went for a spelt sourdough
4 Portobello mushrooms, sliced in lengths and in chunks
60g unsalted butter
1 garlic clove, minced
Large bunch of fresh parsley, roughly chopped
1 teaspoon dried thyme
2 eggs
Parmesan to serve

Melt the butter with the minced garlic in a pan on a moderate heat and when very hot add the mushrooms. Fry in the butter, moving around the pan often for about 2 minutes, then add the fresh parsley, dried thyme and season generously with salt and a few grinds of pepper. Cook for a further 2 or 3 minutes then remove from the heat and set aside.

Poach the eggs while you get your toast ready. Add a splash of vinegar to simmering water and crack two eggs in on opposite sides of the pan. Cook for around 2-3 minutes for a soft yolk, then remove with a slotted spoon.

Top the toast with the mushrooms, poached egg, a bit of fresh parsley and parmesan shavings.

Herby Mushrooms on Toast | Thyme & Honey

Herby Mushrooms on Toast | Thyme & Honey

Empty glasses, what shall I do with you?


21 thoughts on “Herby Mushrooms on Toast w/ Poached Egg + Parmesan

  1. angelinahue says:

    Looks delicious! How do you poach multiple eggs?

    1. Gabriella says:

      I tend to use a large saucepan, add a splash of white wine vinegar to barely simmering water (as to not disturb the whites), and gently crack each egg into opposite sides of the pan so as not to stick together. 9/10 times this works for me, occasionally there is the odd runaway egg white that ruins my breakfast!

      1. angelinahue says:

        Thanks, I shall try this out. Definitely seems much easier than bundling the egg (without its shell) in plastic cling wrap!

  2. I love the light in your photos… beautiful (and the food looks delicious).

    1. Gabriella says:

      Thank you Fiona!

  3. cheergerm says:

    Love the bits and bobs! (However, I am a ‘collector/magpie/hoarder so don’t listen to me.) I think the photos and eggs look great. :)!

    1. Gabriella says:

      Ugh they were the best! I’m pleased 😀

  4. Matt says:

    Looks amazing! Can’t go past a good egg and mushroom combo, or a good prop or three.

    1. Gabriella says:

      Hahah oh nooo the pressure! I hate props and the fact that I can’t make them look real. Probably because in actually REAL life I don’t use glasses, eat without cutlery and spend all free time in pjamas with a jar of peanut butter and pasta close by.

  5. sweetpeahome says:

    That looks so great! Honestly I could eat that for any meal of the day. Your photos look gorgeous

    1. Gabriella says:

      Thank you 🙂

  6. Sam says:

    YUM! Isn’t this the best sort of breakfast/lunch/dinner? I love that marmalade cup too x

    1. Gabriella says:

      I’ve pretty much been living on this for the last few days – mushroom addiction! And there’s a little history behind the marmalade pots, my grandfather would use them to hold his pens. I never had the pleasure of meeting him, so it gives me some kind of connection.

  7. Looks damn fine my friend. It almost makes me feel like eating, and I’m not in a good state!
    …and there’s that bowl again!

    1. Gabriella says:

      Ah, falcon enamelware, my love.

  8. Your shopping excursions sound a lot like mine – I’m envious of your finds! Your photos look fabulous. I had a hard time getting used to my dSLR, too. The book Plate to Pixel helped me out a bunch. And I must try this dish – it looks like heaven, yolk porn and all.

  9. katiebonken says:

    Sounds like you have a penchant for Kitchenalia….me too. I found a great 1920s wire cooling rack last Sunday…couldn’t resist! My blogs quite new but please check it out when you get a mo, thetravellingpantry.wordpress.com. Thanks

  10. Sarah says:

    Mushrooms on toast are my fave weekend brekky! These look delicious.

  11. Yum! Breakfast tomorrow is sorted!

  12. Reblogged this on Conversations I Wish I Had and commented:
    And I’ll try that too.

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