MUSHROOM & GOAT CHEESE EGG ON TOAST

So satisfying on a lazy weekend morning with coffee. Protein from the egg, fiber and antioxidants from the mushrooms, and a little decadence from the French bread - this breakfast ticks all the boxes.

MUSHROOM & GOAT CHEESE EGG ON TOAST

SERVINGS: 1 PIECE OF TOAST
PREP TIME: 5 MINUTES
COOKING TIME: 15 MINUTES
TOTAL TIME: 20 MINUTES

INGREDIENTS

• 1 slice of toast of choice (I like French or sourdough)

• 1 egg

• 1/2 cup of sliced mushrooms (I used white mushrooms)

• Approx. 1 tablespoon of olive oil

• 1 - 2 cloves of garlic (minced)

• 1/4 cup of water

• 1/4 teaspoon of oregano

• 1/4 teaspoon of garlic powder

• 1/4 teaspoon of red pepper

• Goat cheese (you can get flavored goat cheese, or you can mix a bit of rosemary, oregano, or any seasoning into regular goat cheese to make your own spread)

• Salt and pepper to taste

INSTRUCTIONS

1. Cook the Mushrooms

   In a medium pan, heat on medium heat and once hot, add a tablespoon of olive oil. Then add your garlic, and once golden and fragrant, add your mushrooms, water, red pepper, oregano, garlic powder, and a little bit of salt. Sauté mushrooms until they have shrunk in size and are tender (about 8 minutes).

2. Prepare Toast

   While mushrooms are cooking, spread the goat cheese on your piece of toast.

3. Cook the Egg

   Once mushrooms are cooked, remove them from the heat and set aside. In the same pan, add a drizzle of olive oil and heat on medium heat. Once hot, cook your egg sunny-side-up (or scrambled if you prefer) for about 4-5 minutes, based on your liking.

4. Finish and Serve

   Once the egg is cooked, lay it on the toast and season with a bit of salt and pepper. Finally, top with the sauteed mushrooms and serve!