Poached Eggs over Mushrooms on An English Muffin Bed

Poached Eggs over Mushrooms on An English Muffin Bed

Farm Fresh Eggs Served Simply

Sometimes the simplest foods give the most pleasure. Brilliant yellow broken yolks dribbling over savory mushrooms with a drizzle of truffle oil sinking into the English Muffin holes…sublime!

2 Eggs
1 English Muffin
4 Mushrooms, washed and quartered
Splash of Olive Oil
1 pat of Butter
2 Sprigs of Fresh Thyme
Salt and Pepper to taste
Optional: Truffle Oil

Fill frying pan with water 1” to 1 1/2″ deep.  Bring to a boil then reduce to a simmer.

Meanwhile, in a small pan heat oil and butter.  Drop in mushrooms and sauté.   Tear thyme leaves from their stems and drop leaves onto the mushrooms.  Season with pepper.

Put the English Muffin into a toaster.

Crack eggs gently into the water.   With a spoon wash the surface of the eggs with simmering water until they just set.

Spoon the mushrooms onto the open toasted Muffin.  With a slotted spoon, lift the eggs out of the water onto the mushrooms.  Season the egg with salt.   Serves 1.

Luxed Up:  1/2 tsp. of Truffle Oil to drizzle over mushrooms when plating.

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