Poached Eggs With Mushrooms Two Ways Recipes

MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS

Steps:

• In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.

POACHED EGGS AND WILD MUSHROOMS ON TOAST

Steps:

• In a large nonstick skillet, melt the butter in the olive oil over medium-high heat. Add the mushrooms and a generous pinch each of salt and pepper. Toss quickly, cover, and cook, undisturbed, until the mushrooms are tender and lightly browned on the bottom, about 8 minutes. Transfer to a medium bowl, stir in the lemon juice, and season with salt and pepper. Cover with plastic wrap to keep warm.
• Wipe out the skillet. Fill the skillet with water and heat over medium heat until tiny bubbles appear on the bottom. Stir in the vinegar and a generous pinch of salt. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
• Meanwhile, toast and butter the bread and then transfer to plates. Stir the basil into the mushrooms and spoon onto the toasts. Carefully slide the poached eggs onto the toasts over the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper. Serve with a knife and fork.

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS

Steps:

• Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
• Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.

POACHED EGGS WITH MUSHROOMS

Steps:

• Heat 3 tablespoons olive oil in a skillet set over med-high heat. Add sliced mushrooms and saute until lightly browned. Reduce heat, add wine and simmer until almost all of the liquid has evaporated. Add remaining olive oil and minced garlic. Cook until garlic is lightly bronwed, add parsley toss with mushrooms, remove from heat.
• Brin 2 inches of water to a boil in a large skillet or saucepan with dilstilled vinegar, reduce heat to a simmer. Break eggs, (only 2 at a time) into the water and poach until whites are firm and yolks are done to desired hardness. 2-3 minutes for runny yolks, 5-6 for firm.
• Toast bread or baguette, butter. Dive mushrooms among plates, drain eggs with slotted spoon, place 2 on each plate, on top of mushrooms. Sprinkle with salt, pepper and cumin, serve with toast.

MUSHROOM HASH WITH POACHED EGGS

Steps:

• Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
• Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
• If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.