Creamy Mushroom & Egg Toasts with Spanish Spice
DATE: March 29, 2026
This creamy mushroom egg toast recipe is rich, savory, and perfectly balanced. Mushrooms and shallots cook down into a velvety sauce seasoned with Healthy On You® You're So Spain Savory Spanish Spice, then eggs are cracked directly into the pan and gently cooked until just set. Spoon everything over crispy toasted bread for a cozy, flavor-packed meal that works beautifully for brunch, lunch, or an easy weeknight dinner.
Ready in under 20 minutes and made in one pan, this mushroom toast with eggs is a satisfying vegetarian breakfast or light dinner that feels far more indulgent than the effort involved.
- Time: 30 mins
- Serves: 3
Featured product
You're So Spain
Savory Spanish Blend
You're So Spain Refill
Savory Spanish Blend
Cini in a Bottle
Poricni Sea Salt
Cini in a Bottle Refill
Porcini Sea Salt
- 1 tbsp butter
- 1 large shallot, sliced
- 8 oz mixed mushrooms, washed and roughly chopped
- tbsp Healthy On You® You’re Cini in a Bottle Porcini Sea Salt
- 1 tbsp Healthy On You® You’re So Spain Savory Spanish Spice
- ½ cup heavy whipping cream or coconut cream (vegetarian option)
- 3 large eggs
- fresh basil, chopped for garnish
- crusty bread, toasted and sliced, for serving
Directions
- Cook the shallots: In a large skillet, melt the butter over medium heat. Add the sliced shallot and cook for 2–3 minutes until softened.
- Cook the mushrooms: Add the chopped mushrooms and cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Add seasoning and cream: Add a light sprinkle of the Porcini Sea Salt, Stir in the Spanish Spice blend, then pour in the cream or coconut cream. Stir and let the mixture simmer for 2–3 minutes until slightly thickened.
- Add the eggs: Make small wells in the mushroom mixture and crack the eggs directly into the pan. Cover the skillet with a lid and cook for 3–5 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Serve: Spoon the creamy mushroom mixture onto slices of toasted crusty bread and place one egg on each toast. Serve immediately.
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