Mushrooms on toast with poached egg

4 servings Prep: 5 mins, Cooking: 15 mins
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Toasted sourdough served with a poached egg and pan-fried mushrooms for a quick and simple breakfast or snack.

By Independent Contributor October 04 2022
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Ingredients (11)

4 XL eggs
4 slices sourdough bread
2 tbsp olive oil
500 g Denny Brown Mushrooms — sliced
1/2 onion — finely diced
4 garlic cloves — grated
1 tbsp fresh thyme
2 tbsp butter — plus extra for serving
1 tbsp lemon juice
salt and black pepper — to taste
fresh chives — chopped, for serving
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Bring a large saucepan of water to a gentle simmer. Crack an egg into a small tea cup or bowl.

Stir simmering water with a slotted spoon to make a gentle vortex. Tip egg out of cup and into center of vortex. Repeat with 3 more eggs so there are 4 eggs total in saucepan. Cook until whites are just set but yolk is still very soft. You can lift an egg out of the water with a slotted spoon and gently press on yolk to assess doneness. Total cook time will be about 2½ minutes from the time each egg hits the water. Transfer to a warm plate with slotted spoon.

Heat a large frying pan over high heat. Add onion and cook until tender. Add garlic and cook for 1-2 minutes. Add mushrooms and cook until golden brown and all their water has evaporated.

Add the thyme, butter and lemon juice and stir well while the butter is melting to create a creamy sauce then take off the heat. Season to taste.

Toast sourdough until golden and then smear with some softened butter.

Spoon a generous amount of mushrooms onto each slice of toast. Top with a poached egg. Season well with salt and pepper and sprinkle with chives.



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