Mushroom Toast Recipe
fried eggs | tarragon cream | goat cheese mousse | sourdough toast
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Ingredients
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Mushroom Topping
Tarragon Cream
Goat Cheese Mousse
Fried Eggs
Sourdough Toast
Method
Mushroom Topping
- 1
- 2
Cook the Mushrooms
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms, salt, and black pepper. Cook for 8-10 minutes until the mushrooms are tender and golden brown. Stir in the fresh tarragon and remove from heat.
Tarragon Cream
- 3
Make the Cream
In a mixing bowl, combine 200 ml of heavy cream, 1 tablespoon of finely chopped fresh tarragon, and 1 teaspoon of lemon juice. Whip until soft peaks form. Season with salt to taste. Set aside in the fridge until ready to serve.
Goat Cheese Mousse
- 4
Prepare the Mousse
In a food processor, blend 150 grams of goat cheese and 50 grams of cream cheese until smooth. Slowly add 50 ml of heavy cream while blending until light and fluffy. Season with black pepper to taste. Transfer to a piping bag and set aside.
Fried Eggs
- 5
Cook the Eggs
In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Crack the eggs into the skillet and cook for about 3-4 minutes or until the whites are set and the yolks are cooked to your desired doneness. Season with salt to taste.
Sourdough Toast
- 6
Toast the Bread
Brush 4 slices of sourdough bread with 1 tablespoon of olive oil. Toast in a toaster or on a grill until golden brown and crispy.
