poached eggs and mushrooms on toast

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The last toast recipe, promise. But this is an actual legit recipe, and holy moly! It’s so good. Sometimes people (me) say that, but seriously, I’m not even lying, this is amazing. I am on this sautéed mushroom craze, I really don’t know what it is all about, but I am sautéing up a storm around here.

The only thing that’s a little tricky about this, is the timing. You have to poach eggs, sauté mushrooms, and toast bread. But once it’s all assembled, you will forget about the turmoil of juggling 3 pans on the stove.

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Happy weekend everyone! And to my fellow students, good luck on finals! Here are a couple of things to inspire good food thoughts.

If you want to seriously poach an egg, Smitten Kitchen has great step-by-step directions. That’s how I learned, though my egg poaching skills could use some fine-tuning.

Call Me Cupcake, new blog crush! I nearly fainted at the beauty! I wish her cookbook was in English!

Love Design put together some beautiful recipe cards that you can fill out, then print.

Super into chia seeds. Any thoughts on this “super food”?

Going to be reading “The Sweet Life in Paris” for Spring Break!

For my birthday, my family and I are going to Ken’s Artisan Pizza. I am obsessed with his bakery downtown, but I have yet to go to the pizza shop. I got his book for Christmas, and have poured myself into it ever since.

click continue for recipe…

4 thick slices of a good baguette, cut on a diagonal

2 cups mushrooms, sliced

1/2 cup onion, sliced

4 eggs

2 teaspoons white vinegar

olive oil

butter

salt

pepper

thyme

parmesan

Heat the about 2 tablespoons olive oil in a cast iron skillet, toss in the onion and season well with salt. When the onions are translucent, add the mushrooms, thyme and pepper. Continue to cook over medium heat until the mushrooms are soft and lightly browned around the edges. Taste to see if more salt or seasonings are needed.

To poach the eggs, heat about 2 inches of water and the vinegar to a simmer in a saucepan. Crack one egg at a time into a small bowl. Once the water is simmering, give it a good stir, then drop in the egg very carefully. Cover and let simmer until the whites are set. Using a slotted spoon, scoop out the cooked egg onto a paper towel and let it drain. (I am sure you can poach 2 eggs at a time, I am just to chicken (pun intended) to do them both at the same time.)

Toast the bread, in enough butter to generously coat the bottom of a cast iron skillet. Heat the bread over medium heat until it just starts to color.

Assemble everything. Arrange the toast on a serving platter, top with the mushrooms, then the eggs. Garnish with parmesan cheese, thyme, and freshly ground pepper.

 

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6 thoughts on “poached eggs and mushrooms on toast

  1. I tried this recipe yesterday for a Sunday breakfast and it was so good!! Definitely going to be a favorite breakfast option!! Any recipes about creative way to eat eggs for breakfast is going to be a favorite of mine! :D

  2. Pingback: strawberry butter on toast & honey latte | Madey Edlin

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