Poached Eggs with Mushrooms Two Ways
A sophisticated breakfast dish featuring mushrooms prepared two ways - crispy roasted and sautéed with herbs - topped with perfectly poached eggs and seasoned with cumin and sea salt. Served alongside buttered baguette slices, this dish combines earthy mushrooms with creamy egg yolks.
Ingredients
- •3 pounds white mushrooms, divided
- •5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- •½ cup packed flat-leaf parsley sprigs
- •4 cloves garlic cloves
- •1 tablespoon red-wine vinegar
- •1 tablespoon unsalted butter
- •1 tablespoon distilled white vinegar
- •8 large large eggs
- •¾ teaspoon cumin seeds, toasted and lightly crushed
- •1 pinch Flaky sea salt such as Maldon
- •8 slices buttered baguette slices
Cooking Instructions
- 1.
Preheat oven to 450°F with racks in upper and lower thirds.
5 min
- 2.
Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.
40 min
- 3.
Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.
10 min
- 4.
Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
8 min
- 5.
Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.
5 min