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Creamy Mushroom Toasts

These mushroom toasts are perfectly savory and spiced with McCormick® Paprika. The poached egg provides the best yolk-break moment.

Tasty Team
92% would make again

Under 30 minutes

Creamy Mushroom Toasts

Under 30 minutes


for 2 servings

  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon McCormick® Paprika, plus more for garnish
  • 14 oz mushroom (415 g), sliced
  • 1 teaspoon kosher salt
  • ¼ cup heavy cream (60 mL)
  • 3 scallions, thinly sliced
  • 4 slices bread, 1-inch (2.5-cm)-thick
  • poached egg

Nutrition Info

  • Calories 194
  • Fat 13g
  • Carbs 16g
  • Fiber 3g
  • Sugar 5g
  • Protein 8g

Estimated values based on one serving size.


  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Heat the olive oil in a large skillet over medium heat. Add the garlic and McCormick® Paprika and let sizzle for 1 minute, until fragrant. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Sauté until mushrooms are browned, about 10 minutes.
  3. Add in the heavy cream and scallions (reserve a few scallions for garnish). Stir to combine, then remove the pan from the heat.
  4. Brush the both sides of each slice of bread with olive oil. Arrange on the prepared baking sheet. Toast the bread in the oven for 10 minutes, flipping once, or until golden brown on both sides.
  5. Pile the mushrooms onto the toasted bread. Top each with a poached egg. Lightly dust each egg with a bit of McCormick® Paprika and garnish with a the reserved scallions.
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Creamy Mushroom Toasts