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Poached eggs with a side of sautéed mushrooms


  • Author: Christopher Scott

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

  1. Heat the olive oil or butter in a large skillet over medium heat.
  2. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
  3. Add the minced garlic and thyme, and cook for 1-2 minutes until fragrant.
  4. Season with salt and freshly ground black pepper to taste. Garnish with parsley if desired. Keep warm.

2. Poach the Eggs

  1. 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.
  2. Crack each egg into a small bowl or ramekin.
  3. Create a gentle whirlpool in the simmering water using a spoon, then slide the eggs into the water one at a time.
  4. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny.
  5. Remove the eggs with a slotted spoon and gently blot on paper towels. Sprinkle lightly with salt.

3. Assemble and Serve

  1. Plate the sautéed mushrooms and top with the poached eggs. Serve with toasted bread or a crusty baguette on the side, if desired.
  2. Optional: Garnish with additional parsley, thyme, or a sprinkle of Parmesan cheese.
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