1 teaspoon McCormick® Paprika, plus more for garnish
14 oz mushrooms (395 g), sliced
1 teaspoon kosher salt
¼ cup heavy cream (60 mL)
3 scallions, thinly sliced
4 slices bread, 1-in (2 1/2-cm)-thick
4 poached eggs
Nutrition Info
Calories 468
Fat 33g
Carbs 23g
Fiber 6g
Sugar 9g
Protein 26g
How to Make It
1. Step
Heat the olive oil in a large skillet over medium heat. Add the garlic and McCormick® Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Sauté until the mushrooms are browned, about 10 minutes.
2. Step
Add the heavy cream and most of the scallions (reserve the rest of the scallions for garnish). Stir to combine, then remove the pan from the heat and set aside.
3. Step
Brush both sides of the bread with olive oil. Toast the bread in a separate large skillet over low heat until golden brown on both sides.
4. Step
Pile the mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick® Paprika and garnish with the reserved scallions.
