This classic quick-fix dish has been taken up a notch or two by the chefs at Rothay Manor in the Lake District. For more next level brunch ideas, see our healthy beans on toast, french toast, avocado on toast and also check out more toast topping ideas.


  • 40g unsalted butter
  • 200g mushrooms, sliced
  • truffle oil, to taste
  • 1 tbsp white wine vinegar
  • 1 egg
  • 1 thick slice sourdough
  • fresh truffle (optional)


  • STEP 1

    Melt half the butter in a large frying pan over a medium heat until it foams. Add the mushrooms, turn up the heat and fry for 4-5 mins, or until just cooked and slightly golden. Remove from the heat, season and add a splash of truffle oil to taste.

  • STEP 2

    Meanwhile, bring a deep pan of water to a simmer, stirring in the vinegar. Stir a whirlpool in the water and crack in the egg, cooking for 3-4 mins or until the white is firm. Remove with a slotted spoon and drain.

  • STEP 3

    Toast the bread and spread with the remaining butter. Pile the mushrooms high on top and add the poached egg. If you can get fresh truffle, grate a generous amount on top.

Check out more of our best toast topper ideas

A white plate topped with a thick slice of toast and truffle mushrooms


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