Ingredients
Units
Scale
Ingredients (Serves 2)
For the Poached Eggs:
- 4 large eggs
- 1 tablespoon white vinegar (optional)
- Salt, to taste
For the Sautéed Mushrooms:
- 2 cups mushrooms (such as cremini, button, or shiitake), sliced
- 2 tablespoons olive oil or unsalted butter
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon chopped parsley for garnish
For Serving:
- Toasted bread or crusty baguette slices (optional)
Instructions
Instructions
1. Prepare the Mushrooms
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add the minced garlic and thyme, and cook for 1-2 minutes until fragrant.
- Season with salt and freshly ground black pepper to taste. Garnish with parsley if desired. Keep warm.
2. Poach the Eggs
- Fill a medium saucepan with water and bring it to a gentle simmer. Add the vinegar, if using, to help the eggs hold their shape.
- Crack each egg into a small bowl or ramekin.
- Create a gentle whirlpool in the simmering water using a spoon, then slide the eggs into the water one at a time.
- Poach for 3-4 minutes, or until the whites are set but the yolks are still runny.
- Remove the eggs with a slotted spoon and gently blot on paper towels. Sprinkle lightly with salt.
3. Assemble and Serve
- Plate the sautéed mushrooms and top with the poached eggs. Serve with toasted bread or a crusty baguette on the side, if desired.
- Optional: Garnish with additional parsley, thyme, or a sprinkle of Parmesan cheese.
