Poached Eggs With Mushrooms |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Delicious poached eggs and mushrooms, sauteed in white wine and garlic. This is a Must Try Recipe! Ingredients:
1 1/2 lbs button mushrooms, sliced 1/4-inch thick |
1/4 cup olive oil |
1/3 cup white wine |
4 garlic cloves, minced |
3 tablespoons fresh parsley, chopped |
1 tablespoon white vinegar |
8 large eggs |
8 slices crusty bread or 12 slices baguette |
1/4 cup butter |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground cumin |
Directions:
1. Heat 3 tablespoons olive oil in a skillet set over med-high heat. Add sliced mushrooms and saute until lightly browned. Reduce heat, add wine and simmer until almost all of the liquid has evaporated. Add remaining olive oil and minced garlic. Cook until garlic is lightly bronwed, add parsley toss with mushrooms, remove from heat.
2. Brin 2 inches of water to a boil in a large skillet or saucepan with dilstilled vinegar, reduce heat to a simmer. Break eggs, (only 2 at a time) into the water and poach until whites are firm and yolks are done to desired hardness. 2-3 minutes for runny yolks, 5-6 for firm.
3. Toast bread or baguette, butter. Dive mushrooms among plates, drain eggs with slotted spoon, place 2 on each plate, on top of mushrooms. Sprinkle with salt, pepper and cumin, serve with toast.
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