Creamed Mushrooms with Poached Eggs

How to Make Creamed Mushrooms with Poached Eggs

Clean the mushrooms by brushing with a dry paper towel. Remove any woody stems if necessary.

Cut the mushrooms into equal size pieces – quarters for medium sized mushroom, eighths for larger ones. Note: you can use any type of mushrooms that you like for this recipe. White button mushrooms, cremini, mixed wild mushrooms all work fine. Slice the green onions crosswise and set aside.

Cook the Mushrooms and Green Onions

In a medium skillet, melt the butter and oil together over medium-high heat. Add the mushrooms and cook for 2-3 minutes. Add the green onions and continue cooking until the onions and mushrooms are tender – about 5-6 minutes.

Poach the Eggs

While the mushrooms are cooking, poach the eggs. In a saucepan or flat-bottomed skillet bring about 1 1/2 to 2 inches of water just to a simmer. Keep the heat low so that the water does not boil. Add the vinegar to the simmering water.

Crack each egg and, holding it as close to the surface of the water as possible, slide the egg into the pan. Alternately, crack each egg into a small bowl. Hold the bowl close to the surface of the water and slide the egg in.

When all eggs have been added to the pan, turn off the heat, cover the pan and let the eggs simmer for about 4 minutes.

Use a slotted spoon to remove each poached egg from the water. Blot the spoon and egg together on a couple of folded paper towels. Set aside until ready to assemble the final dish.

When the mushrooms and onions are tender, remove the pan from the heat and add the heavy cream, and salt and pepper to taste.

Assemble the Dish

To assemble the dish: Place one slice of toasted, buttered sourdough bread on a serving plate. Top with half the mushroom mixture. Top the mushrooms with two poached eggs. Sprinkle with a tiny dash of paprika. Top with chopped chives.

Serve with a side of bacon and enjoy!

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Pin to Your Pinterest Brunch Board!

Creamed Mushrooms with Poached Eggs

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Creamy sauteed mushrooms and poached eggs atop toasted, buttered sourdough bread. Great brunch or breakfast dish.

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Ingredients

For the mushrooms:

• 8 oz. mushrooms
• 3 green onions
• 1 tblsp. butter
• 1 tblsp. canola oil
• 2 tblsp. heavy cream
• Salt and pepper

For the poached eggs:

• 1 tsp. white vinegar
• 4 eggs
• 2 thick slices sourdough bread, toasted and buttered
• 1-2 tsp. chopped fresh chives
• Dash of paprika

Instructions

1. Clean the mushrooms by brushing with a dry paper towel. Remove any woody stems if necessary. Cut the mushrooms into equal size pieces - quarters for medium sized mushroom, eighths for larger ones.
2. Slice the green onions crosswise and set aside.
3. In a medium skillet, melt the butter and oil together over medium high heat. Add the mushrooms and cook for 2-3 minutes. Add the green onions and continue cooking until the onions and mushrooms are tender - about 5-6 minutes.
4. While the mushrooms are cooking, poach the eggs. In a saucepan or flat-bottomed skillet bring about 1 1/2 to 2 inches of water just to a simmer. Keep the heat low so that the water does not boil. Add the vinegar to the simmering water.
5. Crack each egg and, holding it as close to the surface of the water as possible, slide the egg into the pan. Alternately, crack each egg into a small bowl. Hold the bowl close to the surface of the water and slide the egg in.
6. When all eggs have been added to the pan, turn off the heat, cover the pan and let the eggs simmer for about 4 minutes.
7. Use a slotted spoon to remove each poached egg from the water. Blot the spoon and egg together on a couple of folded paper towels. Set aside until ready to assemble the final dish.
8. When the mushrooms and onions are tender, remove the pan from the heat and add the heavy cream, and salt and pepper to taste.
9. To assemble the dish: Place one slice of toasted, buttered sourdough bread on a serving plate. Top with half the mushroom mixture. Top the mushrooms with two poached eggs. Sprinkle with a tiny dash of paprika. Top with chopped chives.
10. Serve with a side of bacon and enjoy!

Notes

Note: you can use any type of mushrooms that you like for this recipe. White button mushrooms, cremini, mixed wild mushrooms all work fine.

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Recommended Products

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• 
  All-Clad 8701004421 Saute Pan, 4-Quart, Silver
• 
  Wusthof Classic Chef's Knife: 6"
• 
  John Boos Block RA03 Maple Wood Edge Grain Reversible Cutting Board, 24 Inches x 18 Inches x 2.25 Inches

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 398 Total Fat: 34g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 421mg Sodium: 349mg Carbohydrates: 9g Fiber: 3g Sugar: 4g Protein: 16g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.