Skip to content
foodoseGet my numbers

Mushroom and thyme egg tartines

Golden mushrooms, thyme and scrambled eggs on crisp toast.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm the browning time for 250 g of mushrooms in a large pan
  • Photograph the finished tartines
Time
About 20 min
estimated
Serves
2
see below
Energy
350 kcal
per serving
Protein
24 g
per serving
Jump to recipe
Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains eggs, gluten, milk. Check the labels on packaged ingredients:

  • sourdough bread. Bread often contains soya and can contain milk, egg or sesame; check the label.

Cooking steps

  1. Warm the oil in a large non-stick frying pan over medium-high heat. Add the mushrooms in a single layer and leave them for 2 minutes before stirring. Cook for 6 to 8 minutes in all, until their liquid has evaporated and they have browned.

  2. Stir in the thyme for the last minute, then tip the mushrooms onto a plate and keep them warm.

  3. Whisk the eggs with the milk. Return the pan to low heat, add the eggs and stir slowly with a spatula, drawing the set egg in from the edges, for 3 to 4 minutes.

    Cooked when: the eggs are firm throughout, with no visible liquid egg.

  4. Meanwhile, toast the bread.

  5. Put a slice of toast on each plate, top with the mushrooms and eggs and scatter over the chives.

The useful detail

Give mushrooms space in the pan so they brown rather than steam. Crowded, they give up their water all at once and sit in it; in a single layer it boils off as it comes out, and they colour.

Make it work for you

One serving is One large slice of sourdough with half the mushrooms and two scrambled eggs. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Wholemeal bread instead of sourdough

    Denser, with more fibre.

    Per serving: about 10 kcal less, about 1 g more protein, about 1 g more fat.

  • Chestnut mushrooms instead of white

    Deeper flavour, and they brown more readily. Nutrition is not recalculated for this swap.

  • Dried thyme

    Use ¼ teaspoon and add it with the mushrooms, so it has time to soften. Nutrition is not materially affected.

  • Gluten-free bread

    Works, but it has not been tried with this recipe and it changes the nutrition. Not recalculated.

    Allergens: Removes gluten if the bread is certified gluten-free.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A savoury breakfast that also works as a light lunch. The eggs carry the protein, the mushrooms add volume for very little energy, and the sourdough brings most of the carbohydrate and the sodium.

Nutrition per serving
Energy350 kcal
Protein24 g
Fat15 g
of which saturates4 g
Carbohydrate32 g
of which sugars6 g
Fibre2 g
Sodium470 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
olive oil4.5 gFDC 171413Oil, olive, salad or cooking40 kcal0.0 g
mushrooms250 gFDC 169251Mushrooms, white, raw55 kcal7.7 g
fresh thyme leaves1 gFDC 173470Thyme, freshA teaspoon of thyme leaves weighs 0.8 g, under 1 kcal on FoodData Central 173470. That record has no sugars value, so the leaves are listed here rather than counted, which keeps the recipe's sugars calculable.··
eggs225 gFDC 171287Egg, whole, raw, fresh320 kcal28.1 g
milk31 gFDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D15 kcal1.0 g
sourdough bread100 gFDC 172675Bread, french or vienna (includes sourdough)Calculated with FoodData Central's French or Vienna bread record, which it states includes sourdough.272 kcal10.8 g
chives5 gFDC 169994Chives, raw2 kcal0.2 g
Whole recipeDivided by 2705 kcal47.8 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 1 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Best eaten straight away. Refrigerate leftover eggs and mushrooms within 2 hours and eat within 3 to 4 days. Keep the bread separate.
In the freezer
Not recommended. Scrambled eggs turn watery when thawed.
Reheating
Reheat the eggs and mushrooms until they reach 74°C / 165°F, steaming hot throughout, and toast the bread fresh.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

Try another recipe

Where this fits