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Microwave poached eggs with mushrooms
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Prep Time:
5 minutes
Cook Time:
9 minutes
Total Time:
14 minutes
Ingredients:
  • Melted butter, for greasing
  • 30g (1 1/2 tbsp) butter
  • 200g mushroom caps, thinly sliced
  • 40.00 ml chopped fresh continental parsley
  • Salt & ground black pepper, to taste
  • 4 eggs, at room temperature
  • 4 thick slices white bread, toasted
Instructions:
  • Lightly coat four 125ml (1/2 cup) microwave-safe egg poachers, ramekins, or muffin pans with butter.
  • In a microwave-safe dish, melt the butter on medium power for 1 1/2 minutes. Add the mushrooms and cook on high power for 3 minutes, stirring every minute, until tender. Stir in parsley, season with salt and pepper, cover with foil to keep warm, and set aside.
  • Grease the poachers and crack the eggs into them. Gently pierce each egg yolk 3 times with a toothpick. Loosely cover with damp paper towels and place them on a microwave-safe rack or upturned plate on the turntable. Microwave on Medium-Low or Defrost/350 watts/30% for 4 minutes or until egg whites are set. Let them rest for 30 seconds before serving.
  • Arrange the toast on plates, add the mushrooms and a sunny-side-up egg on top. Sprinkle with freshly cracked black pepper and serve right away.

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