Mushroom & Egg Rye Toasts

Name: Mushroom & Egg Rye Toasts
Total time: 35 min
Yield: 2 servings
Ingredients: 180 g Rye bread; 350 g Cremini mushrooms; 4 whole Egg; 20 g Butter; 1 clove Garlic; 2 tsp Mustard; 8 g Fresh dill; 200 g Cucumber; 2 tsp Apple cider vinegar; 0.25 tsp Salt; 0.25 tsp Black pepper

Open rye toasts piled with browned mushrooms, chopped firm eggs and fresh dill, with cucumber on the side.

35 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Rye bread180 g
Cremini mushrooms350 g
Egg4 whole
Butter20 g
Garlic1 clove
Mustard2 tsp
Fresh dill8 g
Cucumber200 g
Apple cider vinegar2 tsp
Salt0.25 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Egg, milk, mustard, rye (gluten); bread may contain wheat

Method

Cook the eggs

Wash the fresh produce. Place the eggs in a saucepan and cover with cold tap water by 2 cm. Bring to a boil, lower to a gentle simmer and cook for 10–12 minutes until the whites and yolks are firm. Cool under cold running water, then peel and chop.

Brown the mushrooms

While the eggs cook, slice the mushrooms. Melt the butter in a wide frying pan over medium-high heat. Add the mushrooms and cook for 10–12 minutes, stirring occasionally, until their liquid has evaporated and the edges brown. Finely chop the garlic and add for the final minute. Season with half the salt and the pepper.

Prepare the sides

Thinly slice the cucumber and toss with the vinegar and remaining salt. Chop the dill. Cut the bread into four substantial slices and toast until crisp enough to support the topping.

Assemble

Spread the toast lightly with mustard. Divide the mushrooms and chopped eggs over the four slices, scatter with dill and serve two toasts per person with the cucumber alongside.

For a lighter supper use a dense rye loaf; check its label if you need to avoid wheat as well as rye.

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