Looking for an easy gourmet breakfast? How about this savory sautéed mushroom breakfast toast drizzled with a quick, creamy spicy mayo? Ready in just 15 minutes!
It’s time to upgrade your morning routine. And I was thinking, what’s better than a little gourmet toast? Something that takes about 15 minutes, one pan, and a handful of ingredients?
This Sautéed Mushroom Breakfast Toast with Spicy Mayo is all of that and more. Picture this: crispy, olive-oil-fried crusty bread piled high with deeply browned, savory oyster mushrooms, topped with a perfectly fried egg, and drizzled with a creamy, fiery Sriracha mayo.
It tastes like it came straight out of a trendy brunch café, but it comes together in your own kitchen in the time it takes to brew your coffee.
Tips & Variations
Don’t wash your mushrooms with water: Mushrooms act like sponges and absorb water, which prevents them from getting crispy in the pan. Instead, gently wipe away any dirt using a damp paper towel.
Let them brown: When you first put the mushrooms in the skillet, resist the urge to constantly stir them. Allowing them to sit flat against the hot pan for a couple of minutes is the secret to getting those deeply caramelized, crispy edges.
Pick the right bread: Regular sandwich bread will get soggy under the weight of the juicy mushrooms and egg. Personally, I love using a thick-cut homemade challah bread. The subtle sweetness of the challah contrasts beautifully with the savory, earthy mushrooms! Just ensure it’s sliced thick and fried until golden-crisp so it holds up to the toppings.
Flavor Variations
Make it Vegan: Skip the egg or swap it for thinly sliced avocado. Use a plant-based mayonnaise for the spicy drizzle.
Change the Mushroom: If you can’t find oyster mushrooms, this recipe works beautifully with cremini (baby bella), shiitake, or simple white button mushrooms.
Switch up the Spice: Swap the Sriracha for Gochujang (Korean chili paste) for a deeper, slightly sweet umami kick, or use Chipotle in adobo for a smoky Mexican-inspired twist.
Add Garlic & Herbs: For an extra layer of flavor, toss a minced clove of garlic and a sprig of fresh thyme into the skillet during the last minute of cooking the mushrooms.
If you try this Sautéed Mushroom Breakfast Toast recipe, please be sure to leave a comment! I’d love to hear from you.
More Toast Recipes
Balsamic Roasted Tomatoes & Tahini Toast: Another great, easy way to upgrade your breakfast or lunch. This sophisticated 20-minute toast that tastes like it came straight out of a trendy Mediterranean café.
Fried Halloumi and Burst Tomato Toast: Minimal ingredients and maximum flavor, this simple toast manages to feel like a complete meal. It hits all the right notes: crispy, savory, slightly tangy, slightly sweet, and but ultimately, utterly satisfying.
Cherry Compote French Toast: This French toast has notes of orange and strikes the perfect balance of comfort and indulgence. It’s ready in about half an hour, deceptively simple, and delightfully unforgettable.
Egg Salad Toast: This egg salad recipe calls for the same usual suspects: eggs, mayo, and mustard. But at the same time, I like to think of it as an elevated version of the usual egg salad.
Sautéed Mushroom Breakfast Toast with Spicy Mayo
Ingredients
- Olive oil, as needed
- 7 oz oyster mushrooms, stemmed and sliced
- 1 thick slice crusty bread, like sourdough
- 1 large egg
- 1 tbsp mayonnaise
- 1 tsp sriracha
- 1 tbsp finely chopped chives
- Salt and pepper, to taste
Instructions
- Sauté the mushrooms: Heat a splash of olive oil in a skillet over medium-high heat. Add the oyster mushrooms and sauté for 4 minutes until they begin to brown. Season with salt and pepper, toss, and cook for another 1 to 2 minutes until golden brown. Remove the mushrooms from the skillet and set aside.
- Fry the toast: Add another generous swirl of olive oil to the same skillet. Add the bread and fry until golden and crispy, about 2 to 3 minutes per side. Remove the toast and place it on your serving plate.
- Turn the heat down to medium. If the pan looks dry, add a tiny bit more oil. Crack the egg into the skillet and fry to your desired doneness (sunny-side up or over-easy works best!).
- Mix the sauce: While the egg cooks, stir the mayonnaise and sriracha together in a small bowl.
- Assemble: Pile the warm sautéed mushrooms onto the fried toast. Top with the fried egg, drizzle generously with the spicy mayo, and garnish with the chopped chives. Serve immediately.
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