Charred Corn & Cremini Mushroom Brunch Toasts with Jammy Eggs
Savory summer toasts with mushrooms, corn, eggs, and herbs.
Daily recipe · July 04, 2026
A little about this dish
This brunch leans into peak-summer produce and a distinctly American mix of comfort and freshness: thick sourdough toast topped with a warm skillet tumble of deeply caramelized cremini mushrooms, sweet corn, and scallions, finished with jammy eggs and a vivid basil-lime yogurt. Cremini mushrooms bring savory depth, while charred corn and herbs keep it bright, seasonal, and a little unexpected.
Ingredients (for 4)
- Cremini mushrooms — 1 lb — cleaned and thickly sliced
- Fresh sweet corn — 2 ears — kernels cut off
- Sourdough bread — 4 large thick slices
- Large eggs — 6
- Greek yogurt — 3/4 cup
- Fresh basil leaves — 1 packed cup
- Lime — 1 — zested and juiced
- Scallions — 4 — thinly sliced
- Radishes — 4 small — very thinly sliced
- Microgreens or pea shoots — 1 small handful
- Sharp white cheddar — 3 oz — shaved or finely grated
- Honey — 2 tsp
- Crushed red pepper flakes — 1/2 tsp
- Unsalted butter — 2 tbsp
- Apple cider vinegar — 1 tbsp
- Garlic — 1 clove — finely grated
- Extra-virgin olive oil — 3 tbsp, plus more for brushing
- Kosher salt — 1 1/2 tsp, plus more to taste
- Black pepper — 1 tsp, plus more to taste
Preparation
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Step 1 — 🥚💧⏲️Bring a medium saucepan of water to a boil. Carefully add the 6 eggs and cook for 7 1/2 minutes. Transfer to ice water, chill for 5 minutes, then peel.
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Step 2 — 🌿🍋🥣Blend or finely chop the fresh basil with Greek yogurt, lime zest, 2 teaspoons lime juice, grated garlic, 1 tablespoon olive oil, and a pinch of kosher salt until smooth and pale green. Chill until needed.
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Step 3 — 🍯🌶️🥄In a small bowl, stir together the honey, crushed red pepper flakes, and apple cider vinegar. Set aside.
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Step 4 — 🌽🔥🍳Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the fresh sweet corn kernels. Cook for 3 to 4 minutes until lightly charred in spots, then transfer to a bowl.
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Step 5 — 🍄🧈🔥Return the skillet to medium-high heat and add 2 tablespoons olive oil and the butter. Add the cremini mushrooms in an even layer. Cook undisturbed for 3 minutes, then stir and cook 5 to 7 minutes more until deeply golden and dry.
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Step 6 — 🧅🌽🧂Add the scallions, 1 teaspoon kosher salt, and 1 teaspoon black pepper to the mushrooms. Stir in the charred corn and cook 1 minute more. Taste and add more salt or pepper if needed.
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Step 7 — 🍞✨🫒Toast the sourdough slices until crisp on the edges but still tender inside. Brush lightly with more olive oil.
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Step 8 — 🥣🔪🌿Spread each piece of toast with a generous layer of basil-lime yogurt.
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Step 9 — 🍄🥚🧀Spoon the hot mushroom-corn mixture over the yogurt. Halve the peeled eggs and arrange them on top, then sprinkle with the sharp white cheddar so it softens from the heat.
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Step 10 — 🥬🌸🍯Top with radish slices, microgreens or pea shoots, extra black pepper, and a light drizzle of the chili-honey mixture. Serve immediately.
A final fox tip
For an even more dramatic presentation, serve the toasts on a large platter and cut each one in half just before bringing them to the table. You can swap the cheddar for crumbled feta or fresh goat cheese, or make it heartier with sliced avocado. Kids can help tear basil, peel the cooled eggs, and arrange the radishes and greens on top.