Poached Egg On Creamy Mushroom Toast Recipes

POACHED EGGS AND WILD MUSHROOMS ON TOAST

Poached Eggs and Wild Mushrooms on Toast image

It seems every chef and many home cooks have strong opinions about the best way to prep mushrooms. They might be scandalized to know that sometimes I rinse my mushrooms instead of cleaning them one by one with a towel. I just don't have the patience. So shoot me! And don't get me started on the idea that mushrooms are best when they're well browned and crispy. I like 'em tender and juicy, as in this recipe. I cook the mushrooms undisturbed in a covered skillet, a technique I learned from my friend Marcia Kiesel, who worked with me for many years at Food & Wine. It sounds bizarre, but it's genius. At first the mushrooms steam in their own liquid; then, as the moisture evaporates, they brown and crisp ever so slightly.

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

POACHED EGG ON CREAMY MUSHROOM TOAST

Poached Egg on Creamy Mushroom Toast image

Make and share this Poached Egg on Creamy Mushroom Toast recipe from Food.com.

Provided by Sageca

Categories Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon oil
1 tablespoon butter
1 shallot, minced
4 portabello mushrooms
1/4 cup cream
2 slices crusty bread
8 slices camembert cheese
2 poached eggs
sea salt
fresh ground black pepper

Steps:

Chop the mushrooms
Heat the butter and oil in pan and add shallots and cook a few minutes; add mushrooms and sauté until they lose some of their juices.
Stir in cream and cook a few minutes.
Toast the bread slices and arrange on individual plates. Top with creamy mushrooms and the cheese slices on top.
Put in the oven until the cheese has just melted.
While they are in the oven, poach the eggs for 2 - 3 minutes, and lay them on top of the toasts, sprinkle with some freshly ground pepper and serve immediately.

Nutrition Facts : Calories 429.6, Fat 23.3, SaturatedFat 11.6, Cholesterol 234.4, Sodium 463.2, Carbohydrate 40.2, Fiber 1.9, Sugar 2.6, Protein 15.9

CREAMY MUSHROOM TOASTS RECIPE BY TASTY

Creamy Mushroom Toasts Recipe by Tasty image

Here's what you need: olive oil, garlic, McCormick® Paprika, mushroom, salt, heavy cream, scallions, bread, eggs

Provided by Tayo Ola

Categories Snacks

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon McCormick® Paprika, plus extra for garnish
14 oz mushroom, sliced
1 teaspoon salt
¼ cup heavy cream
3 scallions, thinly sliced
4 slices bread, 1 in (2 1/2 cm)
4 eggs, poached

Steps:

Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.
Enjoy!

Nutrition Facts : Calories 422 calories, Carbohydrate 16 grams, Fat 32 grams, Fiber 2 grams, Protein 23 grams, Sugar 6 grams

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