Poached eggs with mushrooms

6 servings

45 minutes

Poached eggs with mushrooms is an exquisite dish where tenderness and flavor richness come together in harmony. This recipe embodies refined culinary art, combining classic French egg preparation techniques with the aroma of fresh mushrooms. Delicate, slightly enveloping poached eggs are complemented by caramelized mushroom caps soaked in butter and a hint of lemon juice's acidity. Crispy pieces of white bread soaked in a creamy sauce add depth and textural variety to the dish. A light note of nutmeg enhances the sauce's flavor, creating an elegant balance. This dish is perfect for a leisurely breakfast or a cozy dinner, delighting with its rich taste and sophisticated presentation.

Energy value per serving

• Calories: 358.6
• Proteins: 16.4g
• Fats: 24.6g
• Carbohydrates: 17g

Ingredients

• Fresh mushrooms: 300 g
• Butter: 65 g
• Lemon: 0.5 pc
• White bread: 6 pc
• Milk: 475 ml
• Chicken egg: 8 pc
• White wine vinegar: 2 tbsp
• Sunflower oil: 1 tbsp
• Wheat flour: 2 tbsp
• Salt: to taste

Cooking steps

1. Separate the caps from six mushrooms, slice the rest thinly, and place them in a pot with 20 grams of butter and lemon juice. Cover and cook on low heat for 6 minutes, then remove from heat but keep warm.

   Required ingredients:

   • Fresh mushrooms: 300 g
   • Butter: 65 g
   • Lemon: 0.5 piece

2. Melt half of the butter in a pan, lightly beat 2 eggs in a deep plate, and pour milk into another. Dip the bread first in the egg, then in the milk, and fry on both sides. Save the milk, and do not let the bread cool.

   Required ingredients:

   • Butter: 65 g
   • Chicken egg: 8 pieces
   • Milk: 475 ml
   • White bread: 6 pieces

3. Make poached eggs. Pour water into a wide pot and add vinegar. Crack an egg into a cup and pour it into boiling water. Hold the cup lower so the egg slides into the water without the yolk spilling and the white spreading on the surface. When the water boils again, reduce the heat and cook for another three minutes in very hot, but not boiling water.

   Required ingredients:

   • White wine vinegar: 2 tablespoons
   • Chicken egg: 8 pieces

4. Melt the remaining butter with vegetable oil, mix in the flour, and cook, stirring, for two minutes. Then slowly pour in the milk and cook for another 6-8 minutes until the sauce thickens. Add salt, fresh grated nutmeg, remove from heat, but do not let the sauce cool.

   Required ingredients:

   • Butter: 65 g
   • Sunflower oil: 1 tablespoon
   • Wheat flour: 2 tablespoons
   • Milk: 475 ml
   • Salt:  to taste

5. Place pieces of bread on a heated dish, divide mushrooms between them, place one egg on top of each mushroom, and pour one tablespoon of sauce. Top with mushroom caps and serve immediately.

   Required ingredients:

   • White bread: 6 pieces
   • Fresh mushrooms: 300 g
   • Chicken egg: 8 pieces