Mushroom Arugula Toast
- 2 slices country bread
- a glug olive oil, plus more for bread
- 6 oz. mixed mushrooms, roughly chopped
- 2 cloves garlic, minced
- 2 tablespoons milk
- 2 oz. goat cheese
- a pad of butter
- kosher salt & fresh ground pepper
- pinch red pepper flakes
- 1/3 cup chopped Italian parsley
- handful arugula
- 2 poached eggs, for serving
Drizzle both sides of bread with olive oil and grill/toast with a panini press or grill pan.
Meanwhile, heat a medium skillet over medium-high heat with a glug of olive oil. Add in mushrooms and cook until softened and lightly browned, about 3-4 minutes. Stir in the garlic and red pepper flakes and cook for another minute. Add in the milk, and goat cheese, stirring until well combined. Season with salt and pepper. Stir in butter, followed by parsley and arugula. When arugula has wilted, take mushrooms off the heat and transfer them to the top of the toasts. Place a poached egg on the top of each mound of mushrooms. Season with salt & pepper and serve immediately.