Mushroom and Egg Toast

"shroomy toast with eggs on another rainy day 🍳 most likely will be staying in my pjs while I work today + maybe bake some brownies bc @starving_to_strong posted a sweet potato brownie recipe this morning that is calling my name🙌🏼 breakfast deats below! . | toasted @simplekneads_gf sourdough topped with dairy free chive cream cheese from @miyokoscreamery + sautéed mushrooms + fried pasture raised eggs + some fresh cilantro + salt n’ pepper|"
-- @wildlywholesome

A Note from Feedfeed

Mushrooms come into season during the fall, and they aren't just for stews!  Sauté them with olive, salt and pepper until they're nice and brown, spread some cream cheese on the toast, fry some eggs and then garnish! This a easy breakfast move for any day of the week. 

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  • Recipe Card
Prep time 5mins
Cook time 10mins

Recipe Card


  • 2 slices of gluten free sourdough bread
  • 4 tablespoons dairy free chive cream cheese
  • 1 tablespoon oil
  • 2 cups thinly sliced mushrooms
  • 2 eggs
  • 2 tablespoons cilantro leave
  • Salt, to taste
  • Freshly cracked black pepper, to taste


  • Step 1

    Toast the gluten free sourdough bread until golden brown and on each slice spread the dairy free chive cream cheese.

  • Step 2

    In a skillet over medium heat, sauté the mushrooms in olive oil and season with salt and pepper. Cook until caramelized and golden brown.

  • Step 3

    Remove mushrooms from pan and divide between the toast.

  • Step 4

    If necessary, add a little bit more oil to the skillet and fry the eggs until the whites have set and the yolks are still runny.

  • Step 5

    Garnish with cilantro and season to taste.