Start the day right with this healthy and delicious mushroom, shrimp & egg toast. The plump shrimps and earthy, buttery mushrooms are sautéed with just a pinch of salt & pepper, and a hint of herbs, all bind together with a golden, runny sunny-side egg. Served with fresh lettuce on crispy, toasted sourdough bread, every bite is filled with crunchy, chewy, and tender textures.
As the egg yolk oozes onto the sourdough bread, it soaks up all that rich, savoury goodness for the ultimate bite, making it so irresistible and fulfilling! Ready in less than 20 minutes, this recipe is easy to make, healthy, and delicious – perfect for lazy mornings.
Table of contents
Why you’ll love this recipe
- Quick and easy: This recipe takes you no more than 20 minutes! Perfect for busy mornings or lazy weekends.
- Only 5 simple ingredients: With a combination of earthy mushrooms, sweet shrimps, runny egg, sourdough bread, and minimal seasonings, this breakfast toast delivers a deep, satisfying savoury goodness.
- Perfect bite every time: The crispy sourdough soaks up the savoury juices, while the egg whites “seal” the shrimp and mushrooms into a delicious, cohesive forkful, packing every bite with multiple textures and flavours.
- Healthy and delicious: Packed with protein, carbs, fibre, and vitamins, this mushroom, shrimp & egg toast is a nutritious and balanced meal that fuels your day!
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Ingredients for mushroom, shrimp & egg toast
- Bread: Toasted sourdough, rye, ciabatta, or whole-wheat bread works well for this recipe.
- Mushrooms: Cooked till tender and golden, the mushrooms offer a delightful chew and juiciness in every bite. I used chestnut mushrooms, but other types like cremini, shiitake, or button mushrooms work well too.
- Shrimps: The sweet shrimps add a delicate seafood note that balances the umami-rich, savoury mushrooms, offering tender, plump, and chewy textures.
- Eggs: The key ingredient that binds together the sautéed mushrooms & shrimps, preventing them from sliding as you eat. The runny yolk creates a creamy goodness that makes this dish so satisfying.
- Seasonings: Simply season the shrimps & mushrooms with a pinch of salt, pepper, and any herbs/seasonings you have (eg. chilli flakes/powder, thyme, rosemary), you’ll achieve a flavourful, satisfying dish!
How to make mushroom, shrimp & egg toast
- Preparation: Pat the shrimps dry with paper towels. Mix them together with salt, pepper, and chilli flakes (optional). Marinate for 5-10 minutes. Meanwhile, slice the mushrooms, and set aside.
- Sear the shrimps: Heat 1 tbsp oil in a frying pan over medium-high heat. Transfer the shrimps to the pan, and sear until golden and slightly curly. Remove from heat and set aside.
- Sauté mushrooms: Using the same pan, heat another 1 tbsp oil over medium-high heat, then add in mushrooms. Season with salt, pepper, and thyme. Sauté until golden and tender.
- Combine with shrimps: Transfer shrimps back to the pan, and stir-fry together. Arrange them to two oval shapes with a hole in the centre.
- Make a runny egg: Crack 1 egg into each centre, reduce the heat to medium, and cook the egg until golden-crisp on the edges while runny inside.
- Serve: Place toasted sourdough bread on a serving plate, top with a piece of lettuce leaf, then the fried mushroom, shrimp & egg. Garnish with freshly chopped coriander/parsley.
Success tips on making mushroom, shrimp & egg toast
Pat the shrimps dry.
Be sure to pat the shrimps dry with a kitchen towel before marinating with seasonings. This removes any excess moisture, and helps to create the golden-brown exterior as you sear in the pan.
Don’t overcook the shrimps.
Ensure the oil in the pan is well-heated over medium-high heat before searing the shrimps for the best result. Sear until golden outside and slightly curly, then remove from the pan to keep them tender and juicy inside.
Crack the egg in the centre.
Arrange the sautéed mushrooms & shrimps into an oval shape before cracking an egg into the hole. The egg whites act as a “glue” that binds them together as they set, leaving the runny yolk in the middle for the ultimate satisfying bite.
Popular substitutions & additions
- Use your choice of bread: This recipe is super versatile that goes well with any toasted bread, such as sourdough, ciabatta, whole-grain, or rye bread.
- Sauté mushrooms with aromatics: For more depth of flavour, you can sauté mushrooms with minced garlic and shallots (or onions), and add a splash of cooking wine to deglaze the pan for extra savoury richness!
- Squeeze some lemon juice at the end for brightness.
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Mushroom, Shrimp & Egg Toast
Ingredients
- 100 g mushrooms (chestnut, cremini, button)
- 8 pcs shrimps
- 2 large eggs
- 2 slices sourdough bread toasted
- Salt & pepper
- Optional: chilli flakes, thyme
- Fresh coriander/parsley (optional for garnish)
Instructions
- Preparation: Pat the shrimps dry with paper towels. Mix them together with salt, pepper, and chilli flakes (optional). Marinate for 5-10 minutes. Meanwhile, slice the mushrooms, and set aside.
- Sear the shrimps: Heat 1 tbsp oil in a frying pan over medium-high heat. Transfer the shrimps to the pan, and sear per side for about 1-2 minutes, until golden and slightly curly. Remove from heat and set aside.
- Sauté mushrooms: Using the same pan, heat another 1 tbsp oil over medium-high heat, then add in mushrooms. Season with salt, pepper, and thyme. Sauté for about 2 minutes until golden and tender.
- Combine with shrimps: Transfer shrimps back to the pan, and stir-fry together. Arrange them to two oval shapes with a hole in the centre.
- Make a runny egg: Crack 1 egg into each centre, reduce the heat to medium, and cook the egg until golden-crisp on the edges while runny inside. (Cover with a lid for faster and even cooking)
- Serve: Place toasted sourdough bread on a serving plate, top with a piece of lettuce leaf, then the fried mushroom, shrimp & egg. Garnish with freshly chopped coriander/parsley.
