This scrambled eggs with sautéed mushrooms on sourdough toast recipe is made for a late weekend breakfast cum lazy brunch dish. Smoky sautéed mushrooms atop perfectly moist scrambled eggs and crusty sourdough bread make for a very satisfying combination. Especially enjoyed with a couple of glasses of a crisp Italian white.
If we were making these scrambled eggs with sautéed mushrooms after 11am on a Sunday pre-pandemic, we probably would have popped a cork and enjoyed a couple of glasses of a nice crisp Pinot Grigio – which is what a treat this mushroom scrambled eggs dish is. Of course, a little shaving of fresh black truffles would make this even more special.
This scrambled eggs with sautéed mushrooms on sourdough toast recipe is the latest in our series of Weekend Eggs dishes and it’s fast become one of our best mushroom recipes. If you haven’t visited us in a while, we revived our Weekend Eggs series that launched with Grantourismo over a decade ago with the best breakfast eggs dishes that we cooked around the world.
Recipes published so far in the revived series include soft scrambled eggs with Chinese pork and chives, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.
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Now let’s tell you how to make these scrambled eggs with sautéed mushrooms.
Scrambled Eggs with Sautéed Mushrooms on Sourdough Toast Recipe
Our creamy scrambled eggs with sautéed mushrooms piled on sourdough toast makes the perfect late weekend breakfast or long lazy brunch dish.
Whether you use shiitake, classic brown mushrooms, cremini, or portobello mushrooms, which are really just older cremini, sauteed mushrooms on perfectly cooked scrambled eggs with crusty sourdough bread must be one of the best eggs combinations.
Having said that, I’m sure some of you must be wondering what’s so special about mushroom scrambled eggs and toast. It’s the flavour of amazing fresh mushrooms, just kissed with a little garlic and shallot flavour, and salt.
The scrambled eggs are gently cooked and still moist, sprinkled with just a touch of chives, while the toasted sourdough bread not only has a fabulous aroma, but it stays crispy and firm to the last bite. It’s all about flavour, fragrance and texture.
The secret to making these scrambled eggs with mushrooms taste so amazing was taught to me by an Italian chef who revealed the ‘double cooked’ mushroom technique that I’ve used for this scrambled eggs recipe since I was in my twenties! Just a few tips to making this scrambled eggs with sautéed mushrooms recipe.
Tips for Making This Scrambled Eggs and Mushroom Toast Recipe
I only have a few tips for making our scrambled eggs with sautéed mushrooms recipe. Firstly, mushrooms should never be washed, just brushed with a dry pastry brush to remove any remaining loose dirt.
This is because water affects the texture of the mushrooms and they will ‘steam’ when placed on the grill or in the pan. This tip is the most important and one not to skip.
For any eggs on an open ‘sandwich’, ie. one piece of bread, and in this case, sourdough toast, I always toast the sourdough on a griddle pan.
Firstly, because toasting sourdough on the griddle pan reduces the moisture content of the bread and, secondly, it gives the toast a smoky flavour.
I brush a little olive oil on the side going straight onto the griddle, then brush the top side just before turning the sourdough toast slices over.
After cleaning the mushrooms, I brush the mushroom heads with a little olive oil as well, then place the mushrooms head down on the griddle as well. The mushrooms will smoke a little, which is what we are after.
When there are griddle lines on the mushrooms, we take the mushrooms off the pan, and slice them after they have cooled down. Then the mushrooms are sautéed in a saucepan with a little olive oil, the garlic and shallots.
Scrambled Eggs with Sautéed Mushrooms on Sourdough Toast Recipe
- 200 g mushrooms - shiitake preferably, brushed clean
- 6 large eggs - beaten
- 1 clove garlic - sliced thinly
- 1 small red shallot - sliced thinly
- 1 tbsp olive oil
- 1 tbsp butter
- 2 large slices of sourdough bread - stale is best
- 2 tbsp chives - finely sliced
- Salt - to taste
- Pepper - to taste
- Heat a griddle pan over medium-high heat. Lightly brush the sourdough slices with olive oil and place on one side of the pan.
- Brush the heads of the mushrooms with olive oil and place head side down on the griddle pan.
- When the mushrooms are smoky and have griddle marks, remove them from the pan and allow to cool.
- Check the bread. When the pieces have good griddle marks, brush the tops of the pieces with olive oil and turn the pieces over.
- When the mushrooms have cooled a little, slice them into 2 or 3 pieces.
- Warm a saucepan over medium heat, add a little olive oil and butter and add the shallots and cook for a minute before adding the garlic and the mushroom slices. Cook until the pieces of mushroom are lightly coloured and remove from the heat. Add a sprinkle of chives and salt. If you're not doing the eggs immediately, transfer the mushrooms to a sheet pan and keep warm in a low oven.
- Remove the toasted sourdough pieces, slice in half and place on warmed plates for serving.
- Gently scramble the eggs in a little butter and olive oil until they are glossy but not fully cooked (you can cook them through but they will keep cooking off the heat). Mix through some chives and distribute between the serving plates on top of the toasted sourdough slices.
- Using a spoon, top the scrambled eggs with the mushroom mixture and top with the remaining chives.
- Serve immediately.
Do let us know if you make our scrambled eggs with sautéed mushrooms on sourdough toast recipe as we’d love to know how it turns out for you.