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Mushrooms with poached eggs
Mushrooms with poached eggs
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 500g mixed mushrooms, sliced
  • 4 sprigs fresh thyme
  • Freshly ground pepper
  • 20.00 ml white balsamic vinegar
  • 4 eggs
  • 200g bread
  • 1 garlic clove, extra, halved lengthways
  • 125.00 ml torn fresh continental parsley
Instructions:
  • In a large saucepan, warm the oil over medium heat. Sauté the onion and garlic until soft, about 3 minutes. Turn the heat up, add the mushrooms and thyme, and cook until just soft, which should take about 5 minutes. Take the saucepan off the heat and season with pepper.
  • Bring a frying pan of water to a gentle boil, lower the heat, and add vinegar. Crack eggs individually onto a saucer and carefully slip them into the water. Poach for 4-5 minutes, then use a slotted spoon to transfer to a plate.
  • 1. Slice the Turkish bread in half lengthways, then cut into 4 equal pieces. Coat the bread with the additional garlic, and toast in a sandwich press or under the grill until golden. Top the bread with the mushrooms and the poached egg. Sprinkle with parsley before serving.

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