Wednesday, October 13, 2010

Simple Mushroom and Poached Egg Recipe

This recipe is one I always make when I have some extra mushrooms laying around. It is beyond satisfying and perfect for a chilly fall morning. Serves 2.


·        Two pieces of whole wheat bread
·        4 Large eggs
·        ½ lb Mushrooms cut into small pieces
·        ½ stick of butter
·        Parmesan Cheese
·        Salt & Pepper
·        Pot of boiling water


  1. In a large skillet, melt the butter and cook the mushrooms until they are broken down. Towards the end of the cooking process, begin to toast the bread.
  2. Once the pot of water comes to a rolling boil, gently poach each egg and place on top of toast and  mushrooms. Add salt, pepper and Parmesan Cheese.

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