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Mushrooms with poached eggs

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 500g mixed mushrooms, sliced
  • 4 sprigs fresh thyme
  • Freshly ground pepper
  • 1 tablespoon white balsamic vinegar
  • 4 eggs
  • 1/2 loaf (200g) Turkish bread
  • 1 garlic clove, extra, halved lengthways
  • 1/2 cup torn fresh continental parsley


  • 1
    Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, and cook for 3 minutes or until soft. Increase the heat to high and add the mushrooms and thyme, cook for 5 minutes or until just soft. Remove from the heat and season with pepper.
  • 2
    Bring a frying pan of water to the boil. Reduce the heat to low and add the vinegar. Break the eggs one at a time onto a saucer and gently slide into the water. Poach for 4-5 minutes. Use a slotted spoon to transfer to a plate.
  • 3
    Cut the Turkish bread in half lengthways, then cut into 4 even pieces. Rub the bread with the extra garlic, and toast in a sandwich press or under the grill until golden. Serve the mushrooms on the bread topped with the poached egg. Scatter with the parsley to serve.

Source: taste.com.au


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