for 2 portions
1 tablespoon of olive oil
3 cloves garlic, chopped
1 teaspoon McCormick® Paprika, plus extra for garnish
14 oz. mushrooms (395 g), sliced
1 teaspoon of salt
¼ cup heavy cream (60 ml)
3 green onions, cut into thin strips
4 slices bread, 1 in (2 1/2 cm)
4 eggs, poached
Heat the olive oil in a large skillet over medium heat. Add McCormick’s garlic and paprika and sizzle for one minute. Add the mushrooms and salt, adding a little more oil if the pan seems dry. Sauté until mushrooms are golden brown, about 10 minutes.
Pour in the heavy cream and green onions (reserve a few green onions for garnish). Stir to mix, then remove from heat and set aside.
Brush both sides of the bread pieces with olive oil. Toast the bread in a pan over low heat until golden on both sides.
Stack the mushrooms on the toasted bread. Cover each with a poached egg. Lightly sprinkle each egg with a little McCormick paprika and garnish with a few green onions.