Recipe: Appetizing Mushrooms and poached egg (vegetarian)

Mushrooms and poached egg (vegetarian). Mushroom ragout with poached duck egg. duck eggs, freshly poached Drizzle of truffle oil (or olive oil). Gently brush the fresh mushrooms, then cut the larger ones so you have a good selection of whole or large chunks. Make this easy sweet potato rosti for a healthy meal at any of time day - a hearty weekend brunch or quick midweek dinner idea.

Top with mushrooms, a warm poached egg, the remaining herbs, a drizzle of oil and some black pepper. Transfer to a plate and keep warm, and repeat with the remaining butter, mushrooms, garlic and thyme, seasoning again. This mushroom, spinach and quinoa risotto with oven-poached eggs is adapted from the Everyday Vegetarian and easily one of my new favourite lunches. You can cook Mushrooms and poached egg (vegetarian) using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mushrooms and poached egg (vegetarian)

1. You need 4 slices of sourdough or bread of your choice, toasted.
2. Prepare of Couple of handfuls of rocket leaves.
3. It's of Some butter.
4. Prepare 1 of garlic clove, peeled and crushed.
5. You need 1-2 tsp of thyme leaves.
6. You need of Couple of handfuls of mushrooms - i use girolles and chanterelles; brushed clean.
7. You need of Juice of 1/2 lemon.
8. Prepare 2 of eggs.
9. Prepare of Salt and pepper.

It is filling, comforting, healthy, and just perfect for this rainy weather we have been 'enjoying' lately. There's hundreds more amazing recipes in this book and all of them boast the 'triple tested' seal of the Australian's Womens. The problem with poached eggs is that, unless you use multiple pans, which is wasteful, you can only do one at a time. My frying pan will fry eggs with no added oil or fat.

Mushrooms and poached egg (vegetarian) instructions

1. Prepare the pan for the eggs... half- fill a large-ish pan with water and heat to the boil..
2. In another pan... preheat and then melt the butter. Add the garlic and thyme. Sauté for a few mins..
3. Add the mushrooms and season. And sauté until the mushrooms are soft..
4. Meanwhile, it’s time to poach the eggs. When the water is boiling, turn the heat down to medium so there’s not much movement in the water. Break each egg into a small bowl and then add slowly and gently into the water. Poach for 3 mins (longer if you don’t like the egg soft). Remove with a slotted spoon and drain on kitchen roll..
5. Squeeze the lemon over the mushrooms and a splash of olive oil..
6. Layer some rocket leaves and the mushrooms on the bread. Add the poached egg on top. Season and enjoy 😋.

I use it when I use oil but it only needs a wipe with paper to clean it and the residual oil in the surface makes this pan super non-stick. Crac an egg into a shallow bowl and lower it gently into water. I prefer to do this to remove any excess water. Top toast with mushrooms and then place the poached eggs on top of the mushrooms. In the meantime, poach the eggs and toast the bread.

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