POACHED EGGS AND WILD MUSHROOMS ON TOAST

Poached Eggs and Wild Mushrooms on Toast image

Provided by Justin Chapple

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter, plus more for brushing
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound mixed wild mushrooms, such as stemmed and sliced shiitake, quartered cremini, and oyster mushrooms, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
3/4 cup distilled white vinegar
4 large eggs
4 (1/2-inch-thick) slices sourdough boule
3/4 cup torn fresh basil leaves

Steps:

In a large nonstick skillet, melt the butter in the olive oil over medium-high heat. Add the mushrooms and a generous pinch each of salt and pepper. Toss quickly, cover, and cook, undisturbed, until the mushrooms are tender and lightly browned on the bottom, about 8 minutes. Transfer to a medium bowl, stir in the lemon juice, and season with salt and pepper. Cover with plastic wrap to keep warm.
Wipe out the skillet. Fill the skillet with water and heat over medium heat until tiny bubbles appear on the bottom. Stir in the vinegar and a generous pinch of salt. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
Meanwhile, toast and butter the bread and then transfer to plates. Stir the basil into the mushrooms and spoon onto the toasts. Carefully slide the poached eggs onto the toasts over the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper. Serve with a knife and fork.