This Creamed Mushrooms with Poached Eggs recipe is the kind of dish that feels special while still being practical and satisfying. Creamy, savory mushrooms, perfectly poached eggs, and good bread make a fine meal option for any time of day.
Brunch has always been one of my favorite meals. It’s a chance to slow down enough to enjoy something nicely prepared, without spending the whole day in the kitchen. This is the kind of dish I turn to when I want a meal that feels just a little bit fancy, but still grounded.
I’ve been making variations of creamed mushrooms for years, usually as a side dish or spooned over toast. Adding softly poached eggs turns it into a complete meal, one that’s rich without being heavy. Good mushrooms, butter, a splash of cream, and careful attention in the pan are what make it work.
Although I most often serve this for brunch, it’s just as good for a light supper. With a slice or two of bacon, ham, or a simple green salad on the side, it becomes the kind of meal you can enjoy any day of the week and feel good about serving.
— This post was originally published on February 14, 2014. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 25 Minutes
Servings: 2
Primary Ingredient(s): Mushrooms, onions, cream, eggs, bread
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Just made this for our Sunday Brunch..FANTASTIC AND SIMPLE!! Thank you for this!”
— Julia
Ingredient Notes
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- Mushrooms — I usually use cremini (or “baby bella”) mushrooms for their deeper flavor, but white button mushrooms work just fine. A mix of mushrooms is also a good option if you want a little more complexity.
- Green onions — Green onions (scallions) add mild onion flavor without overpowering the mushrooms. Yellow, white, or red onion can be substituted if that’s what you have on hand.
- Butter and oil — Butter adds flavor, while a little oil keeps the mushrooms from browning too quickly.
- Heavy cream — Just a small amount of cream is enough to bring everything together. Half-and-half can be used if you prefer a lighter finish.
- Eggs — Fresh eggs matter here. They hold their shape better when poached, giving you a nicer result.
- Bread — Sourdough is my first choice, but any sturdy bread works. Something with structure is important, so it holds up under the mushrooms and eggs.
- Vinegar — A small splash in the poaching water helps the egg whites set more cleanly.
- Chives and paprika — These are optional, but they add a nice finishing touch when serving.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 38 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Creamed Mushrooms and Poached Eggs
Prep and Cook the Mushrooms and Onions
- Clean the mushrooms by brushing with a dry paper towel. Remove any woody stems if necessary. Cut the mushrooms into equal-sized pieces – quarters for medium-sized mushrooms, eighths for larger ones. Slice the green onions crosswise and set aside.
Pro Tip
You can use any type of mushrooms that you like for this recipe. White button mushrooms, cremini, mixed wild mushrooms all work fine.
- 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.
Finishing the Mushrooms
- 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, ham, or sausage.
Recipe Tips
- Use a wide skillet for the mushrooms so they sauté instead of steaming. Giving them space in the pan helps develop better flavor.
- Don’t rush the mushrooms. Let them cook until their moisture releases and evaporates before adding anything else.
- Keep the heat gentle when poaching the eggs. Boiling water will break up the whites and give you ragged edges.
- Toast and butter the bread just before serving so it stays crisp under the mushrooms and eggs.
Recipe Troubleshooting Tips
- The mushrooms released too much liquid. This usually means the pan was crowded. Mushrooms need space so their moisture can evaporate as they cook. Use a wider skillet or cook them in batches if needed.
- The mushrooms didn’t brown. The heat may have been too low, or the pan wasn’t hot enough before adding the mushrooms. Let the butter and oil heat fully, then add the mushrooms and resist stirring too often at first.
- My poached eggs spread out in the water. Eggs that aren’t very fresh may do this. Fresh eggs hold their shape better, and the vinegar helps the whites set more quickly.
- The yolks were too firm. The eggs likely sat in the hot water too long. Four minutes is a good starting point, but remove them sooner if you prefer a softer yolk.
Recipe Variations and Substitutions
- Use different mushrooms. Cremini are my usual choice, but white button mushrooms also work. A mix of wild mushrooms adds deeper flavor if you have access to them.
- Swap the onions. Green onions are mild and unobtrusive, but finely chopped yellow, white, or red onion can be used instead.
- Lighten the cream. Half-and-half can be substituted for the heavy cream if you prefer a slightly lighter finish.
- Change the bread. Sourdough is excellent here, but any sturdy bread will work. Pumpernickel or rye both pair nicely with mushrooms.
- Make it heartier. Serve with bacon, ham, or sausage on the side if you want to turn this into a more substantial meal.
How to Serve
This dish is best served immediately while both the mushrooms and eggs are hot. I like it as part of a relaxed brunch, but it works just as well for a light supper. Serve it with bacon or ham for something savory, or add a simple green salad to round things out. A good cup of coffee or a glass of juice is all you really need alongside it.
Storing Leftovers
If you have leftovers, store the mushrooms and eggs separately in airtight containers in the refrigerator. The mushrooms will keep well for up to three days. Poached eggs are best eaten the day they’re made, but they can be refrigerated for up to one day and gently reheated in warm water. This dish does not freeze well.
Questions About Creamed Mushrooms with Poached Eggs
Yes. The mushroom mixture can be made up to two days ahead and reheated gently on the stovetop. The eggs can be poached earlier and held until serving. To hold poached eggs, cook as directed and then immediately transfer them to an ice bath to stop the cooking. When cool, remove the eggs from the ice bath and store submerged in cool water in a sealed container in the fridge for 1 to 2 days, or hold them in warm water if serving within an hour. Refrigerated poached eggs may be reheat by placing them gently in barely simmering water for about a minute until warmed through.
A small amount helps the whites set more cleanly, but the eggs will still poach without it.
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Recipe
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Creamed Mushrooms with Poached Eggs
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.8 ounces mushrooms, 3 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.1 tablespoon butter, 1 tablespoon canola oil
- 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.1 teaspoon white vinegar
- 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.4 eggs
- 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.2 tablespoons heavy cream, Salt and pepper
- 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.2 slices sourdough bread, 2 teaspoons chopped fresh chives, Dash of paprika
- Serve with a side of bacon and enjoy!
Notes
- Use a wide skillet so the mushrooms have adequate space to cook properly.
- Fresh eggs produce the best results when poaching.
- Store leftover mushrooms in the refrigerator for up to three days; poached eggs are best eaten within one day.
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
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.
I’m so happy that you enjoyed it!
There can never be too many mushrooms in my life. They are a necessary item in my fridge at all times. LOVE this dish!
You know Brenda, I’m not sure my fridge has ever been without mushrooms. They’re just always there.
I love mushrooms so I know I will love this. I hope you’re all thawed out. :)
We are definitely thawing out, Norma. Although there’s still little piles of snow in spots, it’s definitely more normal!
This seriously looks amazing. I LOVE mushrooms and this would make a perfect romantic breakfast for two this Valentines Weekend!
If you like mushrooms, you’ll really love this recipe, Kim! I do hope you enjoy it.