Cèpes on Toast with a Poached Egg Recipe

Prep Time Cook Time Serves
20m 10m Serves 2
 You could make this recipe any time of year with most kinds of mushrooms but if you are in the autumn season you must try making it with cèpes, also known as porcini mushrooms. This is a perfect lunch or light vegetarian dinner.


  • 4 - 5 medium sized cèpes (porcini) mushrooms
  • 2 tablespoons olive oil, plus more for garnish
  • 1 small shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped fresh parsley 
  • Salt and pepper
  • 2 thick slices fresh country bread, toasted
  • 2 poached eggs


Carefully inspect and clean your mushrooms if using wild ones to make sure they are free from worms and dirt. Chop the head and top of the stem into bite size pieces.

Heat the olive oil in a frying pan over medium heat. Once hot, add the shallots and garlic and sauté for a few minutes until fragrant. Increase the heat to medium-high and add the mushrooms. Sauté for a few minutes longer, or until mushrooms are just starting to soften. Season with salt and pepper and stir in the parsley. Remove from the heat.

Top each slice of toast with some of the warm mushrooms and a poached egg. Drizzle with some more olive oil if desired and serve immediately.

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