Ingredients (serves 2)
2 thick slices crusty bread (sourdough or country loaf)
300 g mixed mushrooms (cremini, shiitake, oyster), sliced/torn
2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp butter)
2 garlic cloves, finely sliced or minced
1 tsp fresh thyme leaves (or 1/2 tsp dried)
Salt and freshly cracked black pepper
1 tsp lemon juice (optional, to brighten)
2 eggs
Method
- Toast the bread: Toast or grill bread until crisp and golden.
- Sauté the mushrooms: Heat oil (and butter, if using) in a wide pan over medium-high heat. Add mushrooms in a single layer and cook 6–8 minutes, stirring occasionally, until browned and glossy.
- Add aromatics: Add garlic and thyme and cook 30–60 seconds until fragrant. Season well with salt and pepper. Add lemon juice if using.
- Fry the eggs: In a separate pan, fry eggs to your liking (crispy lacy edges + runny yolk works best here). Season lightly.
- Assemble: Pile mushrooms onto toast, top each with a fried egg.
- Finish with pearls: Spoon over Truffle Balsamic Pearls generously. If a little of the dark liquid clings to the pearls, let it drip naturally for extra gloss and flavour.
Chef's tip
Don’t overcrowd the pan: browning the mushrooms properly is what gives you that deep, steak-y umami base before the pearls take it over the top.
🏺 Ready to try Sticky Balsamic Pearls?
Australia's most awarded balsamic — handcrafted in small batches. Free shipping on orders over $75.
Shop Pearls Now →