I recently came across a recipe for Eggs and Mushrooms in a hundred-year-old cookbook. The Eggs and Mushrooms are served on toast.
The recipe was quick and easy to make – though I found the Eggs and Mushrooms to be a little bland.
Here’s the recipe updated for modern cooks:
Eggs and Mushrooms
1 8-ounce can tomato sauce
1 cup mushrooms, sliced (or 1 8-ounce can of mushrooms)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
4 slices toast
Put tomato sauce and mushrooms in a skillet. Using medium heat, heat until hot and bubbly, and the mushrooms are tender. Add salt and Worcestershire sauce.
Break eggs into a bowl, and then slip into the hot tomato and mushroom mixture. Break yolks and stir gently until the mixture thickens. Serve on toast.