Wake up your brunch! Top this mushroom toast with an easy-to-make fried egg

Put an egg on it" isn't just a line from "Portlandia." An egg adds gooey richness to all sorts of dishes, and chefs and home cooks around the country have jumped on the egg-topper trend.

In this video, Karen Mordechai, the founder of the Brooklyn-based communal cooking center Sunday Suppers and the author of a new book also titled "Sunday Suppers," shows how to make mushroom toast topped with sunny side up eggs — she also lets us in on her trick for making the fried eggs without flipping them. The dish, which would be great for brunch, lunch or a simple supper, comes together in just a few minutes but looks impressive enough to serve to company. 

Mushroom toast with soft-cooked eggs

Serves 4

Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors. You can certainly experiment with the varieties of mushrooms available.

• 4 thick slices country bread
• 6 tablespoons extra virgin olive oil, plus extra for the bread
• 1 clove garlic, cut in half or smashed
• 1 tablespoon butter
• 6 cups assorted wild mushrooms, chopped
• 1/2 teaspoon sea salt
• 1 sprig fresh rosemary
• Juice of 1/2 lemon
• 4 large organic eggs
• Salt and freshly ground black pepper to taste
• 4 tablespoons crème fraîche

Karen Mordechai

Preheat the oven to 450°F.

Brush the bread slices with olive oil and transfer them to a baking sheet. Toast the bread in the oven, flipping the slices over once, until golden brown, about 8 minutes. Rub the garlic clove over the toast.

Heat 2 tablespoons of the olive oil and the butter in a large cast-iron or nonstick skillet. Add the mushrooms, sea salt, and rosemary sprig, and sauté for about 5 minutes, until the mushrooms have softened. Remove from the heat and drizzle the lemon juice over the mushrooms. Remove the sprig of rosemary.

 

Meanwhile, heat the remaining 4 tablespoons oil in a large nonstick skillet over low heat. Crack each egg individually into a small bowl and then pour the egg into the skillet, being careful not to break the yolk. Cover and cook for a few minutes, until the whites have cooked but the yolks are still a bit runny. Season with salt and pepper.

To assemble the toast, spread 1 tablespoon of the crème fraîche over each slice, followed by about 2 tablespoons of the cooked mushrooms, and finally a fried egg. Enjoy.

Reprinted from "Sunday Suppers: Recipes + Gatherings." Copyright © 2014 by Karen Mordechai. Published by Clarkson Potter, an imprint of Random House LLC.