POACHED EGG ON CREAMY MUSHROOM TOAST
Make and share this Poached Egg on Creamy Mushroom Toast recipe from Food.com.
Provided by Sageca
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Chop the mushrooms
- Heat the butter and oil in pan and add shallots and cook a few minutes; add mushrooms and sauté until they lose some of their juices.
- Stir in cream and cook a few minutes.
- Toast the bread slices and arrange on individual plates. Top with creamy mushrooms and the cheese slices on top.
- Put in the oven until the cheese has just melted.
- While they are in the oven, poach the eggs for 2 - 3 minutes, and lay them on top of the toasts, sprinkle with some freshly ground pepper and serve immediately.
Nutrition Facts : Calories 429.6, Fat 23.3, SaturatedFat 11.6, Cholesterol 234.4, Sodium 463.2, Carbohydrate 40.2, Fiber 1.9, Sugar 2.6, Protein 15.9
~ CREAMY MUSHROOMS OVER POACHED EGGS & TOAST ~
One of my Grams favorite ways of serving poached eggs. I love this easy, delicious recipe and serve on special occasions, such as Christmas. I hope you try it sometime, it sure beats just plain old poached eggs. Enjoy!
Provided by Cassie * @1lovetocook1x
Categories Eggs
Number Of Ingredients 9
Steps:
- Saute mushrooms in 2 tablespoons of butter, until tender.
- Sprinkle with flour and seasonings, stirring constantly for 1 minute. Add milk & Worcestershire sauce and cook, stirring constantly. Boil for a couple minutes or until thickened.
- Poach eggs.
- Place egg on slice of hot toast.
- Cover over with sauce. Enjoy, it's delicious!
POACHED EGGS WITH MUSHROOMS TWO WAYS
Provided by Lillian Chou
Categories Egg Mushroom Brunch Poach Roast Sauté Vegetarian Lunch Vinegar Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Prepare mushrooms:
- Preheat oven to 450°F with racks in upper and lower thirds.
- Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.
- Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.
- Poach eggs while mushrooms roast:
- Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- To serve:
- Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.
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