Poached Eggs on Toast with Garlic Mushrooms
In short: Garlicky, thyme-scented browned mushrooms piled on buttered toast and topped with soft poached eggs. A café-style brunch in 30 minutes. It takes about 30 min in total and makes 2 servings.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 495 kcal
Poached eggs on toast is a simple breakfast that feels like a treat, and the mushrooms turn it into a proper meal. They are browned hard in a hot pan, then flavored with garlic, thyme and a squeeze of lemon, so they taste savory and rich. The eggs are poached in barely simmering water until the whites are set and the yolks stay runny. Put it all on thick toast and the yolk becomes the sauce.
Instructions
- Heat the butter and oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 minutes. Stir and cook for 4 to 5 minutes more, until deeply browned.
- Add the garlic and thyme and cook for 1 minute. Stir in the lemon juice, parsley, a pinch of salt and plenty of pepper. Keep warm over very low heat.
- Fill a wide, deep saucepan with 8 cm (3 inches) of water and bring to a gentle simmer, with only small bubbles rising. Add the vinegar and a pinch of salt.
- Crack each egg into a small cup. Stir the water into a gentle swirl and slide in 2 eggs, one at a time. Poach for 3 to 4 minutes, until the whites are set and the yolks still wobble.
- While the eggs poach, toast the bread and spread it with the butter.
- Lift the eggs out with a slotted spoon and rest them briefly on a paper towel. Poach the remaining 2 eggs the same way.
- Pile the mushrooms on the toast, top each slice with 2 eggs, season with salt and pepper and serve right away.
Tips
- Very fresh eggs poach best because the whites are tighter and stay close to the yolk. Tip each cracked egg into a fine sieve for a few seconds to drain off any watery white.
- To poach ahead for guests, cook the eggs for 3 minutes, chill them in ice water and refrigerate for up to 2 days. Reheat for 1 minute in hot, not boiling, water.
Questions and answers
Do you need vinegar to poach eggs?
It is not essential, but a splash helps the whites set faster and look neater. With fresh eggs and barely simmering water, you will get good results with or without it.
How do I know when a poached egg is done?
The white should be fully opaque and set, while the yolk still wobbles when you nudge the egg. That takes 3 to 4 minutes for a soft yolk.
Can I make the garlic mushrooms ahead?
Yes. They keep in the fridge for 3 days and reheat well in a pan. Brighten them with a little extra lemon juice and parsley just before serving.
How long does it take to make Poached Eggs on Toast with Garlic Mushrooms?
About 30 min in total: 10 min of preparation and 20 min of cooking.
How many calories are in Poached Eggs on Toast with Garlic Mushrooms?
About 495 kcal per serving, with 24 g of protein, 39 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 495 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 39 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
