Umami Mushrooms and Poached Eggs on Toast

This is a really easy dish and perfect comfort food. I absolutely adore anything umami tasting but mushrooms take to the flavour especially well.

Prep: 10mins

Cook: 15mins

Ready in: 25mins

Serving Size: 2

Dietary info: Vegan Vegetarian Breakfast/Brunch


  • A dozen chestnut mushrooms
  • A knob of butter
  • 2 garlic cloves, crushed
  • 1 teaspoon of soy sauce
  • 1 tablespoon of miso paste
  • 1-2 eggs per person
  • Splash of vinegar (for the eggs)
  • 1-2 slices of toast per person
  • Cream cheese to spread

How To Make It

  • Step 1.

    Thickly chop the chestnut mushrooms then cook in a knob of butter for 3-4 mins. Try to leave them alone so they take on a bit of colour. Then add 2 crushed garlic cloves, a teaspoon of soy sauce and a tablespoon of miso paste. Cook for a further 2-3 minutes so the sauce reduces.
  • Step 2.

    Make your poached egg. (Quick guide: A deep pan of simmering water, a pinch of salt and splash of vinegar. Gently stir the water then crack the egg in from a low height. The movement of the water wraps the egg. Leave for 3 mins then remove and place on kitchen paper).
  • Step 3.

    Make some toast, spread some cream cheese on it, top with mushrooms and a bit of the sauce then top with the egg. Get messy!

Serve & Enjoy

Nutritional Info

I’ve said it before but mushrooms are so good for you. They’re one of the only foods to contain naturally occurring vitamin D so get some in you!

At Dad's Table

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