I used to make eggs on toast in college because eggs and bread were some of the few ingredients we always had in the house and I could use whichever vegetable we happened to have sitting in the crisper drawer. I think it's even better than one of those omelets where you just throw all the vegetables in with the egg mixture. In those cases the eggs seem to take on all of the flavors of the vegetables to the point where they don't even taste like eggs anymore. In this recipe I only add one type of vegetable to the eggs, but you could cook the eggs completely on their own if you want. And the toast adds a nice crunch to play off the soft texture of the eggs and mushrooms.
You can obviously use any vegetables and spreads that you like. A few slices of slab cut bacon would be tasty, maybe with baked beans in place of the mustard and chopped hot peppers in the eggs for a play on the classic English beans on toast. Or maybe some leeks sauteed in butter on rosemary bread. Add some herbes de provence to the eggs and sprinkle grated gruyere cheese over the top.
toast w/ mushrooms and eggs
+ 6 slices thickly sliced rustic bread, like ciabatta
+ 1 tablespoon olive oil
+ 3 cups fresh shiitake mushrooms, roughly chopped
+ 1 medium garlic clove, chopped
+ 1 shallot, chopped
+ 8 large eggs
+ 2 tablespoons milk or cream
+ 1 red bell pepper, chopped
+ 1 green bell pepper, chopped
+ pinch pepper
+ pinch kosher salt
+ 2 tablespoons butter
+ 6 tablespoons dijon mustard
+ chopped chives
Preheat your oven broiler or grill pan. Place the six slices of bread on a baking sheet. Place under the broiler or in the grill pan and watch closely - don't walk away! When they are properly toasted on top turn them over and toast the other side. Remove from oven and turn broiler or stovetop off. Set aside.
Preheat a medium saute pan over medium heat and pour in the tablespoon of olive oil. When the oil is hot and shimmering add the mushrooms, garlic and shallot. Cook until the mushrooms are soft and the onions are translucent.
In a large mixing bowl, whisk the eggs, milk, red pepper, green pepper, pepper and salt until the eggs are just frothy and well-mixed.
In a large saute pan, heat the butter over medium-low heat until it is completely melted. Add the egg mixture. When the bottom of the eggs have started to set, push the edges of the mixture to the center of the pan and let the uncooked eggs flow into spaces. Continue to gently move the eggs until they are just cooked - fluffy and creamy.
To assemble, spread one tablespoon of the dijon mustard on each slice of toasted bread. Divide the mushroom mixture evenly over the slices. Divide the egg mixture evenly over the mushrooms. Garnish with the chopped chives and serve with Tabasco sauce and cracked pepper. Serve with bowls of fresh fruit.