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Creamy Mushroom Toasts

by Tayo Ola

Under 30 min

Under 30 min

Ingredients

for 2 servings

  • 1 tablespoon
    olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon
    McCormick® Paprika, plus extra for garnish Schwartz® Paprika, plus extra for garnish Club House® Paprika, plus extra for garnish
  • 14 oz
    mushroom, sliced (395 g)
  • 1 teaspoon
    salt
  • ¼ cup
    heavy cream (60 mL)
  • 3 scallions, thinly sliced
  • 4 slices bread, 1 in (2 1/2 cm)
  • 4 eggs, poached
    Calories 422
    Fat 32g
    Carbs 16g
    Fiber 2g
    Sugar 6g
    Protein 23g

Estimated values based on one serving size.

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Preparation

  1. Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and Schwartz Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
  3. Heat olive oil in a large skillet over medium heat. Add garlic and Club House Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
  4. Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
  5. Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
  6. Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.
  7. Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of Schwartz Paprika and garnish with a couple of scallions.
  8. Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of Club House Paprika and garnish with a couple of scallions.
  9. Enjoy!
 

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