Creamy Garlic Mushrooms on Toast, (with a poached egg). Toast bread in a skillet over low heat until golden brown on both sides. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.

Add milk & Worcestershire sauce and cook, stirring constantly. Boil for a couple minutes or until thickened. Lightly toast the baguettes, top with the warm mushrooms and a grinding of black pepper. You can have Creamy Garlic Mushrooms on Toast, (with a poached egg) using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Creamy Garlic Mushrooms on Toast, (with a poached egg)

It's of Serves: 1 person.
It's 160 g of closed cap mushrooms, sliced,.
It's 1-2 slices of wholemeal bread of your choice,.
You need of Salted butter or diary free alternative, for the toast,.
It's of Frylight or 1tbsp vegetable/sunflower oil for frying,.
Prepare 1 clove of garlic, crushed finely, OR 1/2 tsp garlic powder.
It's 1 of and a 1/2 tsp of dried chives,.
You need 1 1/2 tbsp of plain light cream cheese (or garlic & herb flavour),.
Prepare of Salt and pepper to season.
You need of Optional:.
Prepare 1 of poached egg. Instructions on how to poach egg at end of recipe.

Ingredients Required For these Creamy Basil Mushrooms I used white mushrooms, you can use brown if you prefer. Butter, Onion, Garlic, Fresh Basil, Dried Italian Herbs, Fresh Cream and Lemon juice. This is a very quick, easy and delicious recipe, perfect as a side, serve on toast for brunch, or add to some lovely pasta! Our Creamy Garlic Mushrooms is an incredibly quick, easy and flexible recipe which allows you to make ahead, or serve right away.

Creamy Garlic Mushrooms on Toast, (with a poached egg) instructions

Heat a medium pan over a high heat and add Frylight so it covers entire base of the saucepan. (Or if using regular oil add that and swill it around to coat the base in a thin layer)..
Add the garlic and fry for 20 seconds then add the sliced mushrooms. Season with salt and pepper..
Place the sliced bread in the toaster at your desired setting. Stir the mushrooms and garlic until they shrink down by half and then add the cream cheese. Turn the heat down low now so it doesn't split..
Allow the cream cheese to melt into the saucepan and then stir through the mushrooms. Turn off the heat. Add 1tsp of chives, stir again to combine..
Remove toast from the toaster and butter it. Place onto a plate. Remove the mushrooms from the heat and allow to cool for 30-40 seconds. Spoon the creamy garlicky mushroom mix over the toast, garnish with remaining chives..
To take this dish up a level I sometimes like to top with a poached egg, this makes it extra delicious. To poach egg, gently add an egg to a bowl careful not to break the yolk, bring a small saucepan of water to a gentle rolling boil and add a tiny bit of white white vinegar..
Using a timer, add the egg gently and remove after two minutes with a slotted spoon. Touch the top of the egg to feel if it's slightly firm to the touch and the white is cooked through. Gently place on a piece of kitchen towel to remove water. Season with salt. Then add on top of your mushrooms on toast..

I often serve this with a nice piece of steak and pour the sauce. I served those delectable mushrooms over a slice of buttered, toasted sourdough bread and topped it all off with a couple of poached eggs. Add a couple of slices of bacon on the side and dig in! Creamed Mushrooms with Poached Eggs - Creamy sauteed mushrooms and poached eggs over toasted, buttered sourdough bread. Click To Tweet Top with creamy mushrooms and the cheese slices on top.