Sherried Mushrooms with Fried Eggs on Toast

May 15, 2011 at 10:51 am | Posted in Breakfast | 34 Comments
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My Sunday mornings are reserved for spending time in the kitchen to serve up a tasty breakfast. An over easy egg is more than likely to make an appearance. 

I found this recipe over at Food and Wine and it’s been bookmarked for quite  sometime as a “must try”.   The dish starts off with a slice of chewy rustic Italian bread. It’s topped with a mixture of mushrooms and onions, which have been caramelized in olive oil and sherry. That is then topped with a fried egg. 

What do you end up with? The Italian bread makes a wonderful base sopping up the rich juices from the mushroom mixture. I liked the oven toasting method which provided a thin crust on the outside and left the inside soft and chewy. The onion, sherry and mushroom combination is deep, earthy, elegant and pungently delightful…seemed like something more likely to be served on fancy china in an ornate dining room at the Brown Palace Hotel rather than on shiny lime green Tag dinnerware in our Highlands Ranch kitchen.  Nonetheless, the dish was balanced by with a more suburban-like topping, a fried egg. Verdict?  We loved the combination.

Let’s take a look at the recipe.

Sherried Mushrooms with Fried Eggs on Toast (inspired by Food and Wine):

For a fabulous topping for a fried egg on toast, Cindy Pawlcyn sautés mushrooms and onions with the Spanish dry sherry Oloroso. (I just used plain old sherry I had in the pantry…but would love to try their suggestion)

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 3/4 pound mixed mushrooms, such as button and cremini, sliced 1/4 inch thick
  • Salt and freshly ground pepper
  • 1/2 small onion, thinly sliced
  • 1/4 cup dry sherry, such as Oloroso
  • Four 1/2-inch-thick slices of rustic white bread
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • 2 tablespoons coarsely chopped flat-leaf parsley

Preheat the oven to 400°. In a large skillet, heat the 2 tablespoons of oil until shimmering. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until softened, about 4 minutes. Add the onion, cover and cook, stirring occasionally, until the onion is softened and the mushrooms are browned, 3 minutes longer. Add the sherry and cook until almost evaporated, 1 minute. Season with salt and pepper. Remove from the heat, cover and set aside.

Arrange the bread slices on a large rimmed baking sheet and brush with olive oil. Bake for about 6 minutes, until toasted. Transfer the toast to plates.

In a large, nonstick skillet, melt the butter over moderate heat. Crack the eggs one at a time into a ramekin and then slip into the skillet. Cook the eggs, sunny-side up, until the whites are firm and the yolks runny, about 5 minutes.

Spoon the mushroom mixture onto the toasts and top with the fried eggs. Garnish with the parsley and serve.

Total time 35 minutes, servings: 4

Sherried Mushrooms with Fried Eggs On Toast…It’s What’s for Sunday Breakfast.

One Year Ago:  Fried Chicken, Mashed Potatoes and Gravy…a step by step



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  1. Very beautiful. I can imagine Kate and Will having this in the morning!

    • Very possible Russ! Now you’ve got me craving a damn crumpet!

  2. Looks delicious Lea Ann – I’d eat it in a heartbeat, except I believe the recipe is for TWO servings :-).

    • 🙂 You don’t like to share?? Me either in this case.

  3. Mmmm… I love anything with mushrooms in it. The sherry is just an added incentive!

    • Liz, we really thought this was goo-ood

  4. Mushrooms+Eggs+Anything=Yum!

  5. There is just something about a beautiful photo of an egg that makes me hungry! This does look so appetizing. Thanks for the recipe.

    • Thanks Karen. I’m always hungry, I’m going to start blaming it on a photo of an egg. 🙂

  6. This sounds like a great combo, Lea Ann! I can almost taste it from your description…I’d eat this anytime of the day!

  7. Bookmarking this!!!!

  8. Another great fried egg sandwich. FYI, we had fried egg, bacon, avocados sandiches this a.m. and I thought of you. Can’t wait to try this one.

    • Andrea, I’ve got a avocado baked egg thing that I’ve got up my sleeve.

  9. When I see the word “sherry” in a recipe, I instantly know I’m going to love it. Not sure why – perhaps it brings such depth of flavor to a dish. I only have the plain old dry sherry too. Will definitely give this a try Lea Ann.

    • I bet the flavor is entirely different with their sweet sherry. I do have to try it one of these days.

  10. I’m back. Just wanted to say that since I subscribe to your blog by email, I can take a post like this one that I want to save and drop it in my recipe folder in email and I’ll have it for later.

    As Ina would say, how easy is that?

    • Maybe that’s what I should have called my “No Recipe Required” posts. 🙂 Thanks Sam

  11. Or lunch, or even dinner! This looks wonderful, Lea Ann. I’ve done something similar, but it had sour cream in it, making more of a sauce. I like the simpler version. Of course, the bread HAS to be rustic!

    • I’m liking that sour cream sauce idea Barbara. I agree, the rustic bread is the most important thing.

  12. Might be over-kill, but i’m thinking a dollop of ricotta with maybe a lemon juice on top of the egg. I’m stuck in a ricotta rut right now … and it’s in my head that a teaspoon on top of a fried egg goes perfectly with anything. Anything, I say, anything. Cheers!

    • I’m liking that idea. Have you ever tried to make your own ricotta? I’m going to give it a try one of these days. 🙂

  13. I love the beautiful plates, the perfect backdrop! I might love the recipe more however…anything with sherry, mushrooms and a perfectly cooked egg is a winner in my book! Looks fabulous!

  14. Looks wonderful. I found your blog as I was cruising another and she mentioned you and your Tex-Mex recipes. Do you have a recipe index? I couldn’t find one. But I read alot of your blog and I like it and plan on returning. Keep up the good work for us food blog addicts out here!

  15. That’s just wonderful looking. I love everything in it, sherry, mushroom, fired eggs. And together? Perfect.

  16. Between the sherry in the mushrooms and that luscious yolk on top…I feel like I can almost taste this! And I’m liking it! Delicious.

  17. This is a perfect Sunday morning breakfast. You cooked your egg just the way I like it so it makes a little sauce for the toast. Come to think of it this is a great Tuesday morning breakfast as well.

  18. Mushrooms, booze, chewy bread, eggs . . . this is my idea of a great weekend breakfast!! This is nice enough to serve for a fancy little brunch. It looks delicious – and nice action shot! 😉

    • Gotta get those action shots in. And by the way, love your summary of the meal… shrooms, booze….

  19. Well, I’ve just decided what I’m having for breakfast for the next year 😉

  20. I can see why you marked this as a must try. I’ll be trying this too, it looks delicious, although I could easily make this a weekday dinner. Sounds like a plan!

  21. Making these tonight, by the way.


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