Eggs on Toast with Mushrooms and Salami

Mushroom Toast With Salami

2 slice rustic sourdough bread, 1 inch thick
3 oz. La Quercia Borsellino Salami, sliced thin
1/2 lb. mixed mushrooms, such cremini, shiitake, and oyster, trimmed and sliced 1/8-inch thick
2 eggs (either fried or poached)
small knob of butter
olive oil
grated pecorino or parmesan cheese
sea salt and freshly ground black pepper


  1. In small frying pan on a high heat, fry Borsellino in a little olive oil until crisp and golden, add mushrooms and turn the heat down to medium, add butter and season with salt and pepper.

  2. When the mushrooms are cooked down, toast bread, spoon mushrooms on toast and top with egg, parsley, grated cheese and a drizzle of olive oil.