Eggs And Mushrooms On Toast
From 1001 Recipes You've Always Wanted To Cook.
Source and licence
From 1001 Recipes You've Always Wanted To Cook, printed page 4, digitised by the Internet Archive: https://archive.org/details/1001RecipesYouveAlwaysWantedToCook
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 4 slices sourdough bread
- 4 large eggs
- 2 tbsp olive oil
- 1 red onion
Method
- 4 large eggs 2 tbsp olive oil 1 red onion, finely diced 2 garlic cloves, crushed 600g/llb 5oz mushrooms, diced 2 tbsp Marsala or sherry (optional) 4 tbsp chopped fresh parsley 4 slices sourdough bread, toasted 1 Crack the eggs into a wide pan of simmering water.
- Cook gently for 3-4 minutes until the whites are set and the yolks are still runny.
- Remove carefully with a slotted spoon and transfer to a shallow dish of warm water.
- 2 Heat the oil in a large frying pan and cook the red onion and garlic for 10 minutes.
- Increase the heat, add the mushrooms and cook for 5 minutes.
- Add the Marsala or sherry, if using, then stir in the parsley.
- 3 Top each piece of toast with a pile of mushrooms.
- Lift the eggs out of the water and pat with kitchen paper.
- Put an egg on each slice of toast and serve immediately.