Poached Eggs with Mushrooms

Main Dishes | Author's cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Poached Eggs with Mushrooms

Ingredients

Fresh Mushrooms - 10.6 oz
Butter - 2.3 oz
Lemon - ½ piece
White bread - 6 slices
Milk - 16 fl oz
Chocolate eggs - 8 pieces
Champagne Vinegar - 2 tablespoons
Safflower Oil - 1 tablespoon
Wheat Flour - 2 tablespoons
Salt - to taste

Step by Step guide

Step 1

Remove the caps from six mushrooms, and slice the rest thinly. Place them along with the caps in a pot with 20 grams of butter and lemon juice. Cover and cook on low heat for 6 minutes, then remove from heat but keep warm.

Step 2

Melt half of the butter in a skillet, lightly beat 2 eggs in a deep plate, and pour milk into another. Dip the bread first in the egg, then in the milk, and fry on both sides. Save the milk and do not let the bread cool.

Step 3

Make poached eggs. Pour water into a wide pot and add vinegar. Crack an egg into a cup and gently slide it into the boiling water. Hold the cup low so the egg slips into the water without breaking the yolk or spreading the white on the surface. When the water comes back to a boil, reduce the heat and cook for another three minutes in very hot but not boiling water.

Step 4

Melt the remaining butter along with the vegetable oil, stir in the flour, and cook, stirring, for two minutes. Then slowly pour in the milk and cook for another 6–8 minutes until the sauce thickens. Season with salt, add freshly grated nutmeg, remove from heat, but do not let the sauce cool.

Step 5

Place the slices of bread on a warmed dish, divide the mushrooms among them, top each with one egg, and pour one tablespoon of sauce over each. Place the mushroom caps on top and serve immediately.