Creamy Leeks and Black Trumpet Mushrooms on Toast with Cheese and Poached Egg - a great recipe for the fall -

Creamy Leeks + Black Trumpet Mushrooms on Toast

  • Author: Erin
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Stove Top
  • Cuisine: American



  • 1 cup washed trumpets (about 2 cups whole, dry)
  • 5 Tablespoons butter, divided
  • 1 garlic clove, chopped
  • 1/4 (heaping) cup of leeks (cut leeks into 1 inch chunks and then halve them); Let layers fall apart
  • 2 Tablespoons chicken broth
  • 1 Tablespoon heavy cream
  • 1 Tablespoon white wine (I used chardonnay)
  • 1/4 Teaspoon kosher salt (more to taste)
  • pinch of black pepper
  • 2 sprigs of fresh thyme
  • 4 eggs
  • 4 thick slices of a large baguette
  • 8 slices of mozzarella cheese


  1. In large skillet or dutch oven, melt 2 tablespoons of butter over medium heat.
  2. Add garlic and leeks and allow to cook 1-2 minutes.
  3. Then add chicken broth, cream, wine, and thyme.
  4. Let simmer 10 minutes, uncovered.
  5. Add salt and pepper and stir.
  6. Cover and turn heat to low to keep warm.
  7. On a cookie sheet with foil on it, place the 4 pieces of bread and butter each with 1/2 Tablespoon butter.
  8. Place two slices of mozzarella cheese on each and set aside (turn your broiler on).
  9. Remove thyme sprigs from the leek mixture and then add your mushrooms to your pan, turn heat back up to medium and cover, 1-2 minutes.
  10. In skillet, add 1 Tablespoon butter and cook 4 eggs over-easy.
  11. Give trumpets a stir to mix in with leeks and re-cover. Remove from heat.
  12. Broil toast with cheese on it, for approx. 3 minutes or until cheese just barely starts to turn brown and bubble.
  13. Remove toast from broiler.
  14. On each plate, place the toast, then an egg over-easy and then the mushroom mixture.

Keywords: creamy leeks recipe