Recipes » Breakfast Recipes » Creamed Mushrooms with Poached Eggs

Creamed Mushrooms with Poached Eggs

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Creamy sauteed mushrooms and poached eggs atop toasted, buttered sourdough bread. Great brunch or breakfast dish.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
A serving of creamed mushrooms and poached eggs with a side of bacon on a serving plate.

Creamed Mushrooms with Poached Eggs – Creamy sauteed mushrooms and poached eggs over toasted, buttered sourdough bread.

Brunch is just about my favorite meal, and I have a truly fabulous brunch recipe to share with you. If you like mushrooms, you’ll love these Creamed Mushrooms with Poached Eggs. Even though I’ve called this a brunch recipe, it would be just as delicious for dinner.

A serving of creamed mushrooms and poached eggs with a side of bacon on a serving plate.

For this recipe, I used cremini mushrooms but the white button type works great as does a mix of wild mushrooms. You choose the ones you like best.

I sauteed the mushrooms in butter and oil with a bit of green onion and some cream added at the end of cooking. I served those delectable mushrooms over a slice of buttered, toasted sourdough bread and topped it all off with a couple of poached eggs. Add a couple of slices of bacon on the side and dig in!

Ingredients You’ll Need

  • Mushrooms (I used cremini for this recipe, but any kind will work — anything from white button mushrooms to exotic wild mushrooms)
  • Green onions (substitute yellow, white or red onions if you don’t have green)
  • Butter and oil (butter for flavor, oil to keep the butter from burning)
  • Heavy cream (or half and half if you want to keep things a bit lighter)
  • White vinegar (just a dab to help the eggs poach)
  • Eggs (use really good, really fresh eggs always)
  • Bread (I chose sourdough but use whatever you like; I really think this would be fantastic with some nice dark pumpernickel)
  • Fresh chives and paprika (to make it pretty for serving, totally optional)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Creamed Mushrooms and Poached Eggs

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Prep and Cook the Mushrooms and Onions

Photo collage showing preparation of the mushrooms and green onions for the recipe.

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.

Mushrooms and green onions cooking in  a skillet.

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

Eggs poaching in a skillet.

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.

A poached egg in a slotted spoon being blotted on a kitchen towel.

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.

Finishing the Mushrooms

Adding cream to the cooked mushrooms and green onions.

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

A piece of buttered toast on a serving plate.

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, ham, or sausage.

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A serving of creamed mushrooms and poached eggs with a side of bacon on a serving plate.

Creamed Mushrooms with Poached Eggs

Creamy sauteed mushrooms and poached eggs atop toasted, buttered sourdough bread. Great brunch or breakfast dish.
5 from 1 vote
Print It Rate It Save
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 505kcal
Author: Lana Stuart

Ingredients

For the mushrooms:

  • 8 ounces mushrooms
  • 3 green onions
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 2 tablespoons heavy cream
  • Salt and pepper

For the poached eggs:

  • 1 teaspoon white vinegar
  • 4 eggs

For serving:

  • 2 slices sourdough bread toasted and buttered
  • 2 teaspoons chopped fresh chives
  • Dash of paprika

Instructions

  • 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.
  • Slice the green onions crosswise and set aside.
  • 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.
  • 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.
  • 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!

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.

Nutrition Information

Serving: 1 | Calories: 505kcal | Carbohydrates: 42g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 363mg | Sodium: 517mg | Potassium: 626mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1047IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 5mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on February 14, 2014.

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8 Comments

  1. Oh MY Lana! just made this for our Sunday Brunch..FANTASTIC AND SIMPLE!! Thank you for this! If I had a restaurant here in Tulsa this would be on the menu.

  2. There can never be too many mushrooms in my life. They are a necessary item in my fridge at all times. LOVE this dish!

    1. We are definitely thawing out, Norma. Although there’s still little piles of snow in spots, it’s definitely more normal!

  3. This seriously looks amazing. I LOVE mushrooms and this would make a perfect romantic breakfast for two this Valentines Weekend!