Creamy Mushrooms on toast

Nothing beats waking up late on a Monday and remembering its a public holiday and you don’t have to go to horrible work! We like to get up, put on some chilled music, and cook brunch.


2 cups mixed mushrooms (I used a mixture of brown and white, you could add some more exotic though)

1 clove garlic

3 rashers back bacon, sliced into strips

about 5 sage leaves, chopped (sage is a powerful herb, like rosemary – don’t use too much)

1/4 cup grated parmesan

1/4 cup cream

1 egg per person

half a lemon to squeeze

butter for cooking

fresh bread


Heat a pan on the stove on medium heat, and add a knob of butter. Add your bacon and fry off until starting to crisp. Add your mushrooms, sage and another knob of butter. Fry until you get some good colour on your mushrooms, and then add your garlic and turn heat down.


Simmer for 5 minutes, then add your cream and grated parmesan.


In a separate pan, fry your eggs gently until cooked but soft. Toast a slice of fresh bread each in a dry pan or toaster.


Top your bread off with some creamy mushrooms, a squeeze of lemon, and then top with an egg. Garnish with some sage and parmesan.





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