Description
Golden Yolk Breakfast Toast with Garlicky Mushrooms is a rich, savory brunch-style meal combining crispy toasted sourdough, buttery avocado, silky sunny-side eggs, and deeply flavored garlic mushrooms. It is simple to prepare yet feels restaurant-quality, making it perfect for a weekend breakfast, brunch gathering, or a quick elevated meal at home.
Ingredients
For the Toast and Eggs
- 2 large eggs
- 2 thick slices sourdough bread
- 1 tablespoon butter or olive oil
- Salt, to taste
- Black pepper, to taste
- Pinch of red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped
For the Garlic Mushrooms
- 1 cup cremini or button mushrooms, sliced
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
For Serving
- 1 ripe avocado, halved and pitted
Instructions
- Toast sourdough bread in a pan with butter or olive oil until golden brown and crispy on both sides
- Heat olive oil in a skillet over medium heat
- Add sliced mushrooms and cook until they release moisture and turn golden brown, about 4–5 minutes
- Add minced garlic and cook for 30 seconds until fragrant
- Season mushrooms with salt and black pepper, then set aside
- In the same skillet, cook eggs sunny-side up over medium-low heat until whites are set and yolks remain runny, about 3–4 minutes
- Season eggs with salt, black pepper, and optional red pepper flakes
- Place toasted sourdough on a plate and top each slice with a fried egg
- Add sautéed garlic mushrooms on the side
- Serve with fresh avocado halves
- Garnish with chopped parsley and serve immediately
Notes
- Serve immediately for best texture and runny yolks
- Add lemon juice or chili flakes on avocado for extra flavor
- Pair with coffee, orange juice, or a fresh salad for brunch
- Store leftover mushrooms in an airtight container in the fridge for up to 2 days
- Eggs and toast are best made fresh and not stored after cooking
- Avocado should be sliced fresh before serving to avoid browning