How to cook Mushroom & Cheese Sourdough Toasts

Preheat grill. In a vast skillet warm olive oil and margarine over medium-high warmth. At the point when spread has liquefied, include mushrooms and garlic. Cook 6 minutes or until the point that mushrooms are delicate and dark colored, mixing once in a while. Expel from warm. Season to taste with thyme, salt, and dark pepper. Exchange to a bowl.In a similar skillet warm 1 tsp. olive oil over medium warmth. Break eggs into skillet. Diminish warmth to low; cook eggs 3 to 4 minutes or until the point when whites are totally set and yolks begin to thicken.

In the interim, organize bread cuts on a preparing sheet. Cook 4 creeps from warm for 1 minute on each side or until toasted. Place a cut of cheddar on each bread cut; cook 1 minute increasingly or until the point when cheddar melts and begins to bubble. Expel from stove. Top cheddar with mushroom blend and eggs. Sprinkle with crisp herbs or microgreens.

2 tablespoons additional virgin olive oil
1 tablespoon spread
6 containers cut arranged mushrooms
2 cloves garlic, minced
1 tablespoon hacked new thyme
Coarse salt and newly ground dark pepper
4 eggs
4 1/2-inch thick cuts natural sourdough bread
2 containers cut semisoft cheddar, for example, Taleggio or Fontina

 

via bhg