Mushrooms with Poached Eggs
It’s time we put up another breakfast option and this tarragon mushroom with poached eggs is simply delicious. I was debating adding a little almond cream to the mushroom while cooking to make it creamier but in the end, I decided against it. If you break the poached eggs and let the yolk run through the mushroom you get the same creaminess I was searching for without any cream.
Poached eggs get a bad reputation for being extremely difficult to make, which is not really the case. There are a few things you should pay attention to when poaching eggs. First of all, the eggs should really be fresh, you won’t get the same results if the eggs are not fresh. The other little secret is to add a bit of vinegar to the water and make sure it’s a constant simmer and not boiling. And lastly making a swirl with a spoon before dropping the egg in. Don’t worry if the egg doesn’t come out perfectly round and evenly shaped, some restaurants actually shape the poached eggs with scissors after cooking. The more often you do this the better you get at it off course, simply give it a go and it can only get better. Also, it’s not as intimidating as it seems.
I mentioned in my previous posts that ALL my dishes have a minimum of 4 garlic cloves, but even my own rules are meant to be broken. For this recipe I decided to keep it simple when it comes to the spices, just to highlight that it’s possible to get good flavor with a few key ingredients. Sometimes restrain is the best course of action, and it’s definitely reflected in the ingredients list with only 1 garlic clove. Don’t fret, I’m sure I’ll be back with a vengeance and tell you to throw the entire garlic bulb in the dish, but for now enjoy breakfast.
Mushrooms with Poached Eggs
Ingredients
- 400 gram mixed mushrooms rough chopped
- 4 eggs fresh
- 2 shallot finely chopped
- 1 clove garlic minced
- 2 tbsp ghee
- 2 tbsp fresh tarragon chopped
- ½ tsp salt
- ¼ tsp mustard powder
- 1 tbsp vinegar
- fresh black pepper
Instructions
- In a pan heat up the ghee and add the shallot.
- In a separate pot set water to simmer while you cook the mushrooms.
- Before adding the mushroom, add the garlic to cook with the shallots for 30 seconds.
- Sprinkle salt and mustard powder on top off the mushrooms and allow to cook for another minute.
- Lastly add the chopped tarragon to the pan. Leave a few behind to sprinkle on top of dish once it’s done.
- Set mushroom aside once it’s done.
- Add vinegar to the pot of simmering water.
- Break egg in a bowl.
- With a spoon create a swirl in the pan and slowly drop the egg in the middle of the vortex.
- Cook for 2 minutes and remove with a slotted spoon to a plate with kitchen paper to drain any excess water.
- Continue steps 9-10 till all eggs are poached.
- Serve poached eggs on top of tarragon mushrooms. Crack fresh black pepper on top and sprinkle some extra salt as the egg has not been salted yet. Lastly finish it off with a few tarragon leaves. Breakfast is served.