Friday, March 15, 2013

Fried Egg and Mushroom Toast

I ate dinner by myself last night (technically Stella ate with me, but she only lasted about 30 seconds before she went back outside to play).  I love a fried egg and it was the perfect topper for my mushroom toast.  I broiled a piece of bread until it was golden on both sides and then spread a nice thick layer of homemade ricotta (which you must try making, it’s so simple and so worth it), then I topped it with roasted balsamic mushrooms, a fried egg and a good sprinkle of shredded Parmesan.  It was simple and delicious!

Fried Egg and Mushroom Toast

A slice of your favorite bread (I used a slice of French bread), toasted on both sides
Ricotta Cheese (store bought or homemade)
Roasted balsamic mushrooms
Fried egg
A sprinkle of freshly grated Parmesan
Salt and freshly ground black pepper

Ricotta Cheese

4 cups whole milk
1 cup heavy cream
3/4 cup buttermilk
1/2 teaspoon salt (I use 2 teaspoons Maldon salt)

Add ingredients to a 4-quart pot.  Attach a thermometer to the side of the pot (making sure that it doesn't touch the bottom of the pan).  Bring to a very gentle boil over medium heat, stirring occasionally with a rubber spatula to prevent scorching.  (Do not stir once the temperature reaches 170, it will become grainy.)  

Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.

Once curds begin to separate from the whey (liquid temperature will be between 175 and 200 degrees), remove from heat.  Gently spoon or ladle the curds into the cheesecloth-lined strainer.  You may need to gently gather the cheesecloth at the top to help the curds drain.  

Let curds sit in cheesecloth to drain liquid 15 to 30 minutes.  Keep in mind the ricotta will thicken in the fridge, so don't drain it too much, or it will end up dry.

Roasted Balsamic Mushrooms

1 pound button or cremini mushrooms, quartered
2 tablespoons olive oil
3 sprigs rosemary
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar

Heat the oven to 450 degrees F.

Combine mushrooms, olive oil and rosemary on a baking sheet.  Season with salt and pepper and toss to coat.  Place in oven and roast until mushrooms are shrunken and browned, about 20 minutes.  Discard rosemary and drizzle mushrooms with balsamic vinegar; toss to coat.  Taste and adjust seasoning if necessary.

Fried Egg

Heat a well-seasoned cast-iron or non-stick skillet over medium heat.  Add two teaspoons butter and swirl to coat the pan.  Crack your egg into the pan slowly so that the white pours out first.  Season egg with salt and pepper.  Let the egg sit undisturbed until the egg white is set and the out edges are browning and start to curl up.  If the edges are browning faster than the egg white is setting, cover the pan with a lid for a minute or two.

Assemble toast: toasted bread, ricotta cheese (a good thick layer), roasted mushrooms, fried egg, parmesan cheese and freshly ground black pepper.

*The picture was taken with my iPhone.  I was hungry and wanted to eat more than I wanted to get out my camera and take a picture.


  1. This sounds absolutely fabulous for any meal! Love the balsamic mushrooms!


    1. Thanks for your comment! I loved this so much that I've already had it again since I posted.