Bacon and Mushroom Eggs on Toast

Time to Cook: 
15 minutes
Time to Prepare: 
5 minutes
Number of Servings: 
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This knife and fork sandwich could be breakfast, but also makes a wonderful light dinner when you're pressed for time and the fall wind is howling outside your door. Meaty, rich mushrooms with crispy bits of bacon are delicious by themselves on toast, but adding an egg takes things to a whole new level.

There are all kinds of mushrooms you can try for this dish; I especially like crimini mushrooms, but white button ones work really well too. To clean them, just give your mushrooms a gentle wipe with damp paper towel before you slice them up. This is the kind of dish you can free style a little; try adding fresh thyme instead of parsley, or crumbled sausage instead of bacon. Add a splash of white wine instead of the balsamic or a bit of hot sauce, even! The point is, enjoy. These are very tasty with some homemade hashbrowns or a green salad to round them out into an inexpensive, light meal that can be pulled together in a flash.

Browned mushrooms and crisp bacon take this sandwich over the top.


2 pieces of thick sliced bread

2 slices of smoked bacon, diced

1 tbsp butter

3 cups sliced mushrooms

fresh cracked pepper and salt to taste

1 tbsp freshly chopped parsley

1/2 tsp balsamic vinegar

2 eggs

2 tbsp freshly grated parmesan cheese


1. In a skillet over medium heat, saute the bacon until browned and crispy. Remove to a piece of paper towel to drain. Pour off the bacon fat and wipe out the skillet with a paper towel. Turn the heat down and add the butter to the pan, swirling it to help it melt.


2. Add the mushrooms to the pan, tossing them to coat them in the butter. Leave the pan on medium heat and let them just sit and cook, without stirring them much, so that they brown. Be patient! This takes a little while and if you think the bottom of the pan is browning too much just turn down the heat. When the mushrooms are browned to your liking, stir in the balsamic vinegar, then add the bacon back in and season with pepper and a bit of salt. Set aside.

3. Make your egg the way you like it-I love it over easy, but you can poach or fry it. A softly set or runny yolk is best, here. Get your toast going as well.

4. To build, all you need to do is butter your toast, top with your freshly cooked egg, and then spoon over the bacon and mushroom mixture. Grate some fresh parmesan over top to finish.