Best Poached Eggs And Wild Mushrooms On Toast Recipes

EASY CREAMY MUSHROOM TOAST

Steps:

• Heat a large frying pan over high heat then add a tablespoon or two of olive oil.
• Fry the mushrooms in batches, until well-browned all over.
• Add all the mushrooms back to the pan with their resting juices and add the garlic, herbs and chilli flakes. Cook for 1-2 minutes.
• Add the 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.
• Serve the creamy mushrooms on toast smeared with cream cheese (optional).

POACHED EGGS WITH MUSHROOMS TWO WAYS

Steps:

• Prepare mushrooms:
• Preheat oven to 450°F with racks in upper and lower thirds.
• Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.
• Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.
• Poach eggs while mushrooms roast:
• Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
• To serve:
• Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.

POACHED EGG ON CREAMY MUSHROOM TOAST

Steps:

• Chop the mushrooms
• Heat the butter and oil in pan and add shallots and cook a few minutes; add mushrooms and sauté until they lose some of their juices.
• Stir in cream and cook a few minutes.
• Toast the bread slices and arrange on individual plates. Top with creamy mushrooms and the cheese slices on top.
• Put in the oven until the cheese has just melted.
• While they are in the oven, poach the eggs for 2 - 3 minutes, and lay them on top of the toasts, sprinkle with some freshly ground pepper and serve immediately.