Champignons on toast is a French bistro classic. Photograph: Harry Weir Sat Aug 22 2026 - 04:53Serves: 2Course: Breakfast, Lunch, DinnerCooking Time: 5 minsPrep Time: 15 minsIngredientsFor the mushroom butter:50g dried cèpes1 tsp onion powder1 tsp garlic powder80g softened butterHandful tarragon, finely dicedSea salt2 tbsp vegetable oil250g wild mushroom selection, large ones sliced thick, small ones whole1 tbsp butterSea salt and black pepper2 tbsp malt vinegar2 eggs2 slices of sourdoughStart by making the mushroom seasoning. Preheat the oven to 150 degrees. Add the dried cèpes to an oven tray and cook for 15 minutes before removing and placing in a blender with the onion and garlic powder.Blend to a fine powder and add to a bowl along with the softened butter. Mix this with a wooden spoon or spatula until evenly combined before seasoning with a touch of salt and stirring in the diced tarragon. Set aside.To cook the mushrooms, place a non-stick pan over a high heat and add the oil. Add the mushrooms and begin tossing over a high heat until they begin to wilt. Add the butter and continue cooking over a high heat until they turn golden brown all over.At this point add some sea salt and black pepper and cook until the water has evaporated, then set aside.Place a medium-sized saucepan on the heat and add freshly boiled water from the kettle. Add the vinegar and bring to a simmer. Carefully crack the eggs into the water and cook for two minutes for soft poached eggs, then remove the eggs with a slotted spoon and place on some kitchen paper to strain off excess liquid.To serve, toast the sourdough and spread some mushroom butter on top. Top with the cooked mushrooms and the soft poached egg and serve warm.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.