Hey there, foodie friends!
It’s Al here, back in the kitchen and ready to kickstart the day with a breakfast dish that’s sure to bring a bit of the “Rising Sun” to your morning routine. I’ve delved deep into the flavours of Japan to bring you a breakfast that’s a departure from our usual beans-on-toast – it’s nothing short of a flavor party for your palate!
The kids are finally back in school, which means I’ve got a little extra time in the mornings to indulge in creating something special. And let me tell you, this dish has been a hit at our breakfast table, with even the pickiest little eaters asking for seconds. I’ve been experimenting with umami, that delightful fifth taste that’s savory and deeply satisfying, and I think I’ve hit the jackpot – Soy-Glazed Shiitake Mushroom on Toast with a Soft-Boiled Egg!
I have to admit, I’ve got a thing for mushrooms. They’re so versatile and pack a punch of flavor that’s hard to beat. Combined with the subtle sweetness of honey, the rich depth of soy, a kick of garlic, and the nuttiness of sesame oil, we elevate the humble shiitake into something extraordinary. Topped on crusty, warm sourdough bread and accompanied by a perfectly oozy soft-boiled egg, each bite is a harmonious blend of textures and tastes that make getting up in the morning worthwhile.
If you’re racing with the clock, you can prep the glaze ahead of time, because who doesn’t love a shortcut to deliciousness? Plus, it gives the flavors more time to get to know each other. And while sourdough is my bread of choice for the job (I love the tangy counterpoint it provides), feel free to sub in your favorite loaf. The most important thing is to have fun and start your day off on a delicious note!
So, set aside your cereal bowls and give your toast topper a grandiose upgrade. This easy yet impressively tasty dish is sure to change your morning game. Let me know how it goes, share your pictures, or drop a comment with your own toast topper experiments – I’m all ears… and taste buds!
Happy cooking, and even happier eating!
Cheers,
Al
Ingredients
– 4 large slices of sourdough bread
– 200g shiitake mushrooms, stems removed and caps sliced
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 clove garlic, minced
– 1 teaspoon sesame oil
– 4 large eggs
– 1 tablespoon olive oil
– 2 green onions, finely chopped for garnish
– Salt and pepper, to taste
– Fresh herbs (such as parsley or chives), chopped for garnish (optional)
Method
1. Start by preparing the glaze for the mushrooms. In a small bowl, whisk together the soy sauce, honey, minced garlic, and sesame oil until well combined. Set aside.
2. Place a large non-stick frying pan over medium heat and add a tablespoon of olive oil. Once the oil is hot, add the sliced shiitake mushrooms. Sauté for about 5 to 6 minutes, or until the mushrooms begin to soften and brown.
3. Pour the soy sauce mixture over the mushrooms in the pan, stir to coat evenly, and continue to sauté for another 2 to 3 minutes until the mushrooms are fully cooked and the glaze has thickened. Remove from heat and keep warm.
4. Meanwhile, bring a medium pot of water to a boil. Carefully lower the eggs into the water using a spoon and reduce the heat to a gentle simmer. Cook the eggs for 6 minutes for a soft-boiled consistency. Once cooked, place the eggs in cold water to stop the cooking process and make them easier to peel.
5. While the eggs are cooking, toast the sourdough bread slices. You can do this in a toaster until golden brown or in a grill pan over medium heat for about 1 to 2 minutes per side.
6. To assemble, lay the toasted sourdough slices on plates. Divide the soy-glazed shiitake mushrooms evenly atop the toasts.
7. Peel the soft-boiled eggs carefully and cut them in half. Place two egg halves on top of the mushrooms on each toast.
8. Season with salt and pepper to taste, garnish with the chopped green onions, and if desired, a sprinkle of fresh herbs.
9. Serve immediately while warm and enjoy a savory umami-packed breakfast.
