Breakfast mushrooms with poached eggs

Recipe from: 1 October 2010
mushrooms and egg

Ingredients 11
Servings 1
Minutes 5 mins


Serving Change
  • 400
    assorted mushrooms
  • 2
    olive oil
  • 2
  • 1
    pinch of salt
  • 1
    clove garlic, finely chopped
  • 1
    thumb-length sprig of fresh rosemary
  • 2
    Verlaque Porcini Mushroom Balsamic Reduction
  • Milled black pepper
  • A little freshly chopped parsley
  • 2
  • 2
    white vinegar, for poaching


5 mins
Wipe the mushrooms with a cloth, and halve or quarter them if they are large.
Heat the oil and butter in a saucepan and add the salt, garlic and rosemary sprig.
Tip in the mushrooms and fry, tossing frequently, over a high flame for 4-5 minutes, or until soft.
Add the vinegar and cook for another two minutes, or until the juices are slightly thickened and reduced.
Season with black pepper, and a little more salt, if necessary, set aside and keep warm.

If you're not confident about poaching eggs — and they are tricky to get just right — use an egg poaching pan or improvise one:  Butter two small, fine teacups (or small metal cups) and place in a deep, lidded frying pan.
Fill the pan with water so that it reaches half-way up the sides of the cups.
Cover and bring to the boil.
Break the eggs into the teacups, replace the lid, and cook for 3-4 minutes, or until done to your liking.
This recipe contains just a little garlic, but if it's not your habit to eat garlic in the morning, feel free to leave it out.

For more of Adrienne's Kitchen's recipes click here.

Read more on: poach  |  eggs  |  shallow-fry


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