Creamy Leeks + Black Trumpet Mushrooms on Toast
Our Creamy Leeks Recipe + Black Trumpet Mushrooms on Cheesy Toast with Poached Egg is the perfect small plate or appetizer! So delicious!
Ingredients
- 1 cup washed trumpet mushrooms about 2 cups whole, dry
- 5 tablespoons butter divided
- 1 garlic clove chopped
- 1/4 heaping cup of leeks (cut into 1-inch chunks and then halved)
- 2 tablespoons chicken broth
- 1 tablespoon heavy cream
- 1 tablespoon white wine
- 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
Instructions
- In a large cast iron skillet or dutch oven, melt 2 tablespoons of butter over medium heat. Add garlic and leeks. Move around the pan to cook 1-2 minutes.
- Add chicken broth, cream, wine, and thyme. Let simmer 10 minutes, uncovered. Season with salt and pepper. Cover and turn heat to low to keep warm.
- Cover the bottom of a baking sheet with aluminum foil and place the slices bread in a single layer on top. Butter each with 1/2 tablespoon butter.
- Place two slices of mozzarella cheese on each and set aside (turn the oven broiler on).
- Remove thyme sprigs from the leek mixture and add the mushrooms, turn heat back up to medium and cover, 1-2 minutes.
- In a separate skillet on medium-high heat, add 1 tablespoon butter and cook 4 eggs over-easy.
- Give trumpet mushrooms a stir to mix in with leeks and re-cover. Remove from heat.
- Broil toast with cheese on it, for approx. 3 minutes or until cheese just barely starts to turn brown and bubble. Remove toast from broiler.
- On each plate, place the toast, then an egg over-easy and then the mushroom mixture.
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