Move over avocado toast. Assorted mushrooms piled on a thick slice of whole-grain toast takes the cake. Especially when topped with a couple of poached eggs and a nest of fresh watercress.

We enjoyed this concoction while vacationing in Christchurch, New Zealand. Locals highly recommend the breakfast at the Majestic in the Mayfair Hotel. We concur. Everything from a yogurt-and-granola bowl to their signature French toast with mascarpone and freeze-dried black currants is fresh, innovative, and beautiful. Breakfast never looked so good.

Photos snapped, we happily dug into our plate of mushroom toast with whipped ricotta on sourdough. Others indulged in hash made from beef cheeks and potatoes.

Who knows when we will return to New Zealand? In the meantime, the least we can do is recreate some of those amazing breakfasts.

We will start with that mushroom toast. Using an assortment of mushrooms gives the dish a variety of flavors and textures. The bounce of oyster or sliced trumpet mushroom contrasts nicely with a soft cremini. Rehydrated mushrooms, such as porcini, add deep flavor — a bonus for mushroom lovers.

The bread for the toast base proves important, too. A round or large oval loaf will yield a good-sized slice that can be as thick as you like. Of course, this recipe still impresses when only pre-sliced bread is on hand. Crumbling a piece of toast for sprinkling over the finished plate adds a crunchy element.

The following recipe serves two, but can easily be scaled up for four guests. Simply double the mushrooms and cook them in two batches. Poach four eggs at a time in the same water used for eight eggs. The ricotta spread recipe makes enough for four servings.

Like most restaurant-based recipes, preparing parts of the dish in advance keeps the cook sane.

So does enlisting a helper — especially for the assembly or to act as a barista.

Fresh-brewed coffee is a must. A French press makes a rich cup, something the Majestic nails every morning. Other beverages to offer include hot chai, fresh-squeezed juices, or smoothies. I don’t know anyone who would object to thick slices of crisp bacon with this vegetarian-friendly mushroom toast.

Majestic Mushroom Toast with Poached Eggs and Watercress

Makes 2 servings

Note: You can substitute over-easy eggs for the poached eggs, if desired.

1/2 pound button or cremini mushrooms

1/2 pound assorted other mushrooms, such as fresh shitake, oyster, trumpet or chanterelle

2 tablespoons extra-virgin olive oil

2 tablespoons butter

2 small shallots or 1/4 of a small red onion, finely chopped

2 small cloves garlic, minced or crushed

1/2 teaspoon dried tarragon or basil

1/2 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme

Salt, freshly ground pepper to taste

Ricotta herb spread, see recipe

1 bunch fresh watercress, stems trimmed off or 2 cups baby spinach leaves

3 large slices, each 1/2-inch thick, whole grain seedy bread from a round or oval loaf

4 large eggs

1 tablespoon distilled white vinegar

Shredded parmesan, optional

Sliced green onion tops or chives, for garnish

1. Prepare mushrooms by trimming off the tough part of the stem. If using shitake mushrooms, remove stem entirely and discard. Slice mushrooms into 1/2-inch wide slices. You’ll have about 6 loosely packed cups.

2. Heat a large nonstick skillet over medium heat until a drop of water sizzles on contact. Add oil, 1 tablespoon of the butter, mushrooms and shallots. Cook, stirring often, until mushrooms are tender and golden on the edges, 5 to 7 minutes. Stir in garlic, tarragon, thyme, salt and pepper. Remove from heat; set aside. (Mushrooms can be made up to two days in advance; reheat before using.)

3. Make ricotta herb spread.

4. Rinse watercress. Gently pat dry with paper towel. Refrigerate in a bag to crisp it again, about 10 minutes or up to several hours.

5 Toast bread slices in toaster or toaster oven until golden. Crumble one slice of the bread into fine crumbs with fingertips (or use a small food processor). Heat a small skillet over medium heat until hot. Add remaining 1 tablespoon butter and bread crumbs. Cook and stir until crispy and golden, 3 to 5 minutes. Sprinkle with salt. Set aside.

6. To poach eggs, pour 1 1/2 inches of water into a shallow saucepan. Add vinegar. Heat to a simmer — there should be small bubbles coming up the sides of the pan. Break each egg into a small coffee cup. Gently pour the egg into the simmering liquid. Repeat to add as many eggs as desired. Set timer to 4 minutes and adjust heat to keep liquid at a gentle simmer — do not let it come to a hard boil. After 4 minutes use a slotted spoon to remove each egg to a shallow dish.

7. While eggs cook, reheat mushrooms if necessary. Place one piece of toast on each of two serving plates. Spread toast generously with some of the ricotta herb spread. Top each toast with half of the warm mushroom mixture letting it flow over the toast. Top with two poached eggs per plate. Top with watercress and a sprinkling of cheese. Sprinkle toasted bread crumbs over everything. Sprinkle plate with sliced green onions. Serve warm.

Ricotta Herb Spread

Makes about 1 cup

1 cup ricotta cheese

1 small clove garlic, crushed

2 tablespoons each, chopped fresh: green onion tops, cilantro

1/4 teaspoon each: salt, pepper

1. Mix all ingredients in a small bowl. Refrigerate covered up to one day. Use at room temperature.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2026 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.