Mushroom and Egg Tartine
Description
A Mushroom and Egg Tartine is a rustic open-faced sandwich made with toasted bread, buttery sautéed mushrooms, and perfectly cooked eggs. It’s rich, earthy, and elegant while still being simple enough for a quick breakfast or brunch.
Time
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients (Serves 2)
2 slices sourdough or rustic bread
200g Mushroom (button, cremini, or mixed), sliced
2 Egg
2 tbsp olive oil
2 garlic cloves, minced
1 tbsp fresh parsley, chopped
Salt and black pepper to taste
1 tsp lemon juice (optional, for brightness)
Chili flakes (optional)
Parmesan or feta cheese (optional topping)
Instructions
1. Toast the bread
Toast sourdough slices until golden and crisp.
Lightly butter while warm for extra flavor.
2. Cook the mushrooms
Heat butter or olive oil in a pan over medium heat.
Add garlic and sauté for 30 seconds.
Add sliced mushrooms and cook for 6–8 minutes until golden and caramelized.
Season with salt, pepper, and lemon juice.
Stir in parsley and set aside.
3. Cook the eggs
Choose your style:
Poached: soft, runny yolk (classic tartine style)
Fried: crispy edges with runny center
Soft scrambled: creamy texture
4. Assemble the tartine
Place sautéed mushrooms evenly on toasted bread.
Top with cooked egg.
Sprinkle chili flakes, herbs, and cheese if desired.
Tips
Don’t overcrowd mushrooms in the pan—they need space to brown.
Add a splash of cream to mushrooms for a richer version.
Use sourdough for the best crunch + flavor balance.
FAQs
Can I make it vegetarian?
Yes, it already is vegetarian.
Can I meal prep mushrooms?
Yes, cooked mushrooms can be stored for 2–3 days in the fridge.
What bread works best?
Sourdough, rye, or artisan whole grain bread works best.
Can I add protein?
Yes, add smoked salmon, bacon, or avocado for extra richness.
Nutrition (per serving, approx.)
Calories: 320–420 kcal
Protein: 14–18g
Carbs: 28–35g
Fat: 18–25g
Fiber: 3–5g