Mushrooms on Toast with Poached Egg

Mushrooms on Toast with Poached Egg
and Thinly-Sliced Coppa Ham
by Chef Michael Roszell

“This is a meal within itself, but if you have some pickled onions or something similar, it pairs very well with this particular combination, or white wine, which is another preference.” 


Olive oil (for toast)
4 medium slices of bread of choice
1 tbsp. olive oil
1 tbsp. butter
2-3 shallots, finely sliced
1 clove garlic
4 cups of mushroom of choice (morel, button mushroom, cut into halves or quarters)
½ cup of cream
Juice of ½ lemon
2 tbsps. chives, chopped
2 tbsps. parsley, chopped
4 eggs
100ml white vinegar
Salt and Pepper to taste


Heat a medium-sized pan on medium heat. Add butter and oil, then shallots.

Cook shallots for 3-4 minutes, then add garlic and mushrooms. Add salt and pepper, cook for 10 minutes till any excess moisture has evaporated and mushrooms are cooked. Add cream and reduce by half. A good indication that the mushrooms are done is when the cream coats the mushrooms, but the pan isn’t completely dry. You may have to add more cream or even a touch of white wine, if there isn’t enough sauce. Finish with lemon juice.

Meanwhile, toast bread as you prefer, in a toaster or on the grill, then brush with olive oil.

Heat up a large pot with water, ideally 4L, and add your vinegar and bring to a low simmer.

In the meantime, add chopped parsley and chives to mushroom mix. Then divide mix evenly onto 4 toasts and place 2 slices of coppa ham upon the mushroom and place into a warm oven.

At this point, poach eggs to your preference. Drain eggs onto plate, season salt and pepper. Then place on your mushroom toast and serve.

Recipe by: Chef Michael Roszell
The Pear Tree Restaurant – Burnaby 
Vancouver Heat