Poached Eggs with Mushrooms Two Ways

Name: Poached Eggs with Mushrooms Two Ways
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 slice buttered baguette; 1 teaspoons cumin seeds, toasted and lightly crushed; 8 larges eggs; 118 milliliters packed flat-leaf parsley sprigs; 4 garlic cloves; 5 Tbsps extra-virgin olive oil, divided, plus more for drizzling; 1 Tbsp red-wine vinegar; 4 servings Flaky sea salt such as Maldon; 1 Tbsp unsalted butter; 1 Tbsp distilled white vinegar; 1 kilograms white mushrooms, divided

You can never have too many morn meal recipes, so give Poached Eggs with Mushrooms Two Ways a try. This recipe serves 4. One serving contains 412 calories, 23g of protein, and 30g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up red-wine vinegar, flat-leaf parsley sprigs, mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 hours.

Instructions

Preheat oven to 450°F with racks in upper and lower thirds.

Equipment you will use

Oven

Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.

Ingredients you will need

Mushrooms

Pepper

Spread

Salt

Cooking Oil

Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic.

Ingredients you will need

Mushrooms

Parsley

Garlic

Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Frying Pan

Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt.

Ingredients you will need

Wine Vinegar

Parsley

Butter

Salt

Remove from heat and keep warm, covered.

Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.

Ingredients you will need

Distilled White Vinegar

Water

Egg Yolk

Egg

Equipment you will use

Sauce Pan

Frying Pan

Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms.

Ingredients you will need

Mushrooms

Cumin