Eggs Over Easy with Mushrooms on Rye – What a Mouthful!

The title of a blog post is supposed to entice you to read on while informing you of content. Had my sister/gourmet chef not forbidden me to list all ingredients in the title, I might have thrown this at you: ‘Dill Goat Cheese Sautéed Mushroom with Balsamic Reduction on Artisanal Rye and Easy Over Egg.’ Yes, it’s a mouthful, but it’s also my new favourite meal.

Eggs Over Easy with Mushrooms on Rye

• 1 artisanal rye bread, thinly sliced and toasted

Dill Goat Cheese 

• 1/3 c chopped dill
• 6 oz goat cheese
• a little Herbamare salt and freshly ground black pepper

Combine ingredients in a small bowl. Cover and refrigerate if making in advance, and bring to room temp before using. 

Mushrooms 

• 5 dry shallots, finely chopped dry shallots 
• 1 1/2 lb mushrooms—crimini, oyster, thinly sliced
• 1 T each olive oil, unsalted butter
• 2 t each thick balsamic vinegar, lemon juice
• 2 T chopped dill
• Herbamare salt
• freshly ground black pepper

Heat olive oil and butter in a large pan over medium-high heat. Cook shallots until softened. Add mushrooms and cook for about 10 minutes or until the liquid is absorbed. Add the rest of the ingredients. 

Spread about a tablespoon of cheese on each slice of toasted bread, cover with a generous layer of warmed mushrooms and top with an egg over easy. Serve immediately.

Eggs Over Easy

• 8 eggs
• 4 t unsalted butter per egg
• Herbamare sea salt and freshly ground black pepper

In the same pan used for the mushrooms, cook the eggs 1 or 2 at a time over medium-low heat. Sprinkle with salt and pepper and serve as the top layer on the Eggs Over Easy with Mushroom on Rye.

Eggs Over Easy with Mushrooms on Rye Print Ready Recipe

Final notes:

• Recipe inspired by these Ramp and Mushroom Toasts.
• Alton Brown gives his version of cooking eggs over easy.
• Here are 20 mind blowing facts you never knew about Montreal.