• Ingredients:
  • 8 slices of good bread
  • 2 tablespoons olive oil
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 clove garlic, minced
  • 1 tomato, diced
  • 5 leaves of fresh basil, chopped
  • Pinch of salt and pepper
  • 4 large slices of brie cheese cut in half
  • 4 eggs

Cereal day in and day out gets down right boring! Nobody wants that, so that’s why there’s eggs and toast. More specifically, FunGuy mushroom toast with plump red tomatoes, fresh basil, soft melted brie and deliciously runny eggs on top.

It’s a breakfast made for champignons and nowhere close to boring!

DIRECTIONS:

  1. Place the bread into the toaster. While the bread toasts, prepare the FunGuy mushrooms.
  2. Heat half of the olive oil in a pan over medium high heat. Add in the garlic and allow to cook 1 minute or until browned. Add in the mushrooms and sauté for 4 minutes. Once the mushrooms have browned lightly add in the tomato, half of the basil and season with salt and pepper. Allow to cook about 1 more minute. Remove from heat.
  3. Remove the toast from the toaster and lay out on a baking sheet. Adjust the rack in the oven to the top shelf and turn on the broiler. Spoon the mushroom and tomato mixture on to each of the toasts and top with half a slice of brie cheese. Place in the oven to cook about 1-2 minutes or until the brie is melted and remove from the oven.
  4. Heat the other half of the olive oil in a pan over medium heat. Crack the eggs into the pan carefully and season with a pinch of salt. Allow the eggs cook 1-3 minutes or until the white is opaque on the bottom. Carefully flip the eggs with a flat spatula and allow it to cook an additional 1-2 minutes or until the whites are fully opaque. Remove from heat.
  5. Place two toasts on each plate and top with an egg and a bit of basil.
  6. Serve immediately.

If you don’t like your eggs over easy, feel free to try this with poached, sunny side up, or scrambled eggs too!

Have a Fun meal!