Sautéed Mushroom Toast


Makes 24 8-oz. portions.


  • 1 c. GFS Distilled White Vinegar
  • 1 1/2 c. Primo Gusto Extra Virgin Olive Oil
  • 24 ct. Sliced Italian Ciabatta Bread
  • 24 ct. GFS Large Grade A Eggs
  • 4 1/2 lb. Markon Baby Cremini Mushrooms, sliced thick
  • 6 oz. Markon Fresh Arugula
  • 12 oz. Primo Gusto Shredded Parmesan
  • 72 oz. Thyme Cream Sauce, warmed
  • 2 Tbsp. Markon Fresh Chives, sliced thin

Recipe Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1. Place 2 quarts of lightly salted water and 1 Tbsp. of vinegar in a non-stick sauce pan. Bring to a simmer.

2. Break eggs one by one into a small cup and slowly pour into the simmering water. Poach at a bare simmer until the whites are firm and the yolk is still soft, about 3 minutes. Remove egg from water using a slotted spoon, let drain.

3. Brush one side of a piece of ciabatta bread with 1 tsp. of olive oil. Place on a heated flat griddle oiled-side down. Grill until golden brown.

4. Place 1 tsp. of olive oil on a heated flat griddle. Place 3 oz. of sliced mushrooms on the griddle. Season to taste with salt and pepper. Cook sides until just warmed through.

5. Place the ciabatta on a warmed serving plate, grilled side up. Spread ¼ oz. of arugula on top of the bread. Layer the warm mushrooms on top of the arugula. Sprinkle ½ oz. of shredded parmesan over the top of the mushrooms.

6. Ladle 3 oz. of warmed thyme cream sauce over the top of the mushrooms and cheese. Place the poached egg on top of the sauce. Sprinkle ¼ tsp. sliced chives over the egg and sauce.