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Bistro Sandwich Chanterelle Mushrooms toasted bread box Chanterelle Mushrooms @CocoaandLavender

Toasted Bread Boxes with Chanterelle Mushrooms and White Truffle Oil

David was inspired to make this recipe by a bistro meal in France.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Lunch Dish
Cuisine French
Servings 2 people


  • 2 slices Pan de mie, 1 1/4 inches thick each crusts removed
  • 2 egg yolks 2 large or extra large egg yolks whites reserved for another use
  • 4 slices Fontina cheese, 2 inches by 4 inches & 1/8 inch thick
  • 8 oz fresh chanterelle or other wild mushrooms sliced if large
  • 2 tbsp Unsalted Butter
  • 2 tsp chopped fresh marjoram
  • 2 tsp white truffle oil
  • Salt and pepper, to taste


  • Preheat the oven to 450ºF.
  • After trimming bread of its crusts, use a knife to cut a 1 1/4-inch hole in the bread that goes halfway through.
  • Scoop out the "hole" and eat as a snack while continuing. This should leave a nice "cup" in which to nestle the egg yolk.
  • Toast the bread boxes directly on the oven rack for 5 minutes, or until nicely toasted.
    Recipe toasted boxes @CocoaandLavender
  • While bread is toasting, prepare mushrooms.
  • Place the butter in a skillet and melt; add mushrooms and sauté over medium heat until done- about 6 minutes.
    sauteed mushrooms @CocoaandLavender
  • Add marjoram, season with salt and pepper, and sauté 1 minute longer to meld the flavors.
  • When bread boxes are toasted (note: the sugar content of pain de mie is high and it browns quickly), remove them and allow to cool a minute or so.
  • Carefully place an egg yolk in each cup, trying your best not to break it.
    Toasted boxes with egg @CocoaandLavender
  • Cover each bread box and egg yolk with two slices of cheese, overlapping slightly.
  • Place on a a greased cookie sheet and bake 5 minutes, or until cheese is beginning to brown an dis bubbly.
  • To serve, place one box on each of two plates and top with mushrooms. Drizzle with truffle oil and serve immediately.
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