Quick and easy to prepare this garlic and mushroom brushetta recipe makes an excellent choice for brunch or lunch.

Preparation time: 5 mins.

Cooking time: 10 mins.

Serves: 4.


• 6ml / 1/2tbsp olive oil

• 2 shallots, chopped

• 1 garlic clove, crushed

• 225g/8oz button mushrooms, halved

• 3 tbsp dry white wine (or water)

• 1 (200g) pot half fat crème frâiche

• 4 slices ciabatta bread

• 4 large eggs

• a dash of vinegar

• snipped fresh chives to serve


1. Heat the oil in a medium pan, add the shallots and garlic and cook for 2-3mins or until soft. Add the mushrooms and cook for a further 3mins or until the juices have come out of the mushrooms.

2. Increase the heat, add the wine, (or water) and cook over a high heat until the liquid has evaporated. Season well, then stir in the crème frâiche. Gently reheat until hot and set aside.

3. Meanwhile, bring a large frying pan of salted water to the boil. Add the vinegar. Carefully crack the each of the eggs into a saucer, then tip gently into the simmering water. Cook for 3-4mins or until the eggs are cooked to your liking. Lift from the water with a slotted spoon.

4. Lightly toast the bread, then top with the mushroom mixture. Place a poached egg on top and serve garnished with snipped fresh chives.

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