We started with a creamy layer of ricotta, then piled on sautéed mushrooms (we used a mix of crimini, shiitake and beech), and the final touch: a classic fried egg from Eggland’s Best. Bonus: their eggs have six times more Vitamin D than ordinary eggs. Meaning: you’re going to want to add this morning toast to your regular breakfast menu.
Prep Time: 0 hours 10 mins
Cook Time: 0 hours 20 mins
Total Time: 0 hours 30 mins
2 slices of crusty bread,
1” thick Olive oil
1/3c.part-skim ricotta
2 tbsp.butter
2 cloves garlic, thinly sliced
1 1/2c.mixed mushrooms, sliced thinly
1 tbsp.sherry vinegar
1/4c.chopped walnuts
2 Eggland’s Best Classic Eggs
1 tbsp.Calabrian chilies in oil, choppedDill, basil, and parsley, for garnishing
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In a large heavy skillet on medium heat, drizzle bread with olive oil and toast until slightly charred, about 3 minutes on each side. Set aside.Wipe skillet clean and return to stove top on low heat, add butter and allow to fully melt while swirling around the pan to cover the surface area. Once butter has melted, crank heat to medium, add garlic and sauté until starting to soften, then add mushrooms and allow to cook without stirring for 3 minutes, toss and do the same on the other side. Add in vinegar, walnut, salt and pepper to taste and remove from heat.In a small nonstick skillet, drizzle a little oil and fry eggs one at a time to desired doneness. Divide ricotta between the two slices of toast. Spoon over sautéed mushrooms and its cooking liquid and top each with a fried egg. Drizzle chopped chilies and oil over eggs and garnish with fresh torn herbs.


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