Forager's Toast Recipe

Prepare mushrooms

Trim and roughly chop mushrooms so pieces are a mix of bite-sized and slightly larger for texture. Pat dry on paper towel if very wet.

Heat a large skillet over medium-high heat. Add olive oil and butter and let butter foam and become lightly golden (about 1 minute).

Add the minced shallot and sauté 1–2 minutes until translucent and fragrant, taking care not to brown aggressively.

Add the chopped mushrooms in a single layer as much as possible. Let them cook undisturbed 2–3 minutes to develop color, then stir and cook another 3–4 minutes until mushrooms are browned and most moisture has evaporated.

Stir in minced garlic and thyme and cook 30–45 seconds until fragrant. Season with sea salt and freshly ground black pepper. Taste and adjust seasoning.

Remove from heat and stir in chopped parsley (if using). Keep warm while you poach the eggs and toast the bread.

Bring a medium saucepan of water (about 1.5–2 liters) to a gentle simmer — there should be small bubbles but not a rolling boil. Add the vinegar and 1/4 tsp salt.

Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon. Lower one egg into the center of the whirlpool and let it cook undisturbed for 3 minutes for a soft set white and runny yolk (3–3 1/2 minutes depending on egg size). Repeat with the second egg (or poach both at once if your pan allows).

Use a slotted spoon to lift each poached egg, briefly transfer to a bowl of warm water to rinse off any stray white if desired, then place on paper towel to drain for 10–15 seconds.

While eggs are poaching, heat a heavy skillet or griddle over medium heat. Spread 1 tbsp butter across the surface and toast the sourdough slices 1–2 minutes per side until golden and crisp and butter has melted into the bread. Alternatively, grill or use a toaster and then butter the toast.

Divide the warm sautéed mushrooms evenly between the two slices of toasted sourdough, piling them slightly in the center.

Carefully place one warm poached egg on top of the mushrooms on each slice.

Drizzle 1/4 tsp white truffle oil over each assembled toast (total 1/2 tsp). Finish with a light sprinkle of flaky sea salt, a grind of fresh black pepper, and scatter microgreens or baby arugula if using.

Serve immediately so the yolks remain runny; to eat, gently break the yolk so it runs over the mushrooms and toast.