Sunday, June 13, 2010
Mushroom and Eggs on Toast
Mushrooms and eggs on toast is basically what it sounds like. Saute mushrooms on buttered toast with a poached egg on top. It take about 15 minutes to cook, the longest thing is the mushrooms. The amount of mushrooms will vary depending on the amount of people you are feeding and the size of the mushrooms, but 5-6 person tend to be enough.
Just remember the mushrooms so wilt when cooked.
You will need, per person
5-6 button mushrooms- clean and sliced
2 slices of bread- toasted
1 clove of garlic- minced
1 tbs parsley
1 tbs vinegar
2 tsp butter or oil
1)In a saute pan over medium heat melt the butter. Once the butter is melted add the minced garlic and mushrooms. Cook until mushrooms are wilted and tender. About 10 minutes
2)In a pot with water and bring to a simmer. Add the vinegar then crack the two eggs into the pot. The proper way to poach a egg is to use a spoon and spoon the egg white over itself until it is a small ball. I tend not to do this, but your more then welcome to. Now I like to have my egg cooked so that is it a 50/50 ratio, by that I mean I like the egg yolk to be slightly cooked but so much undercooked that the yolk goes everywhere once pierced.
3) Add the parsley to the mushrooms and garlic, cook for a further minute.
4) Toast the bread and butter one side
5) Spoon half of the mushroom mixture onto each piece of toast. Then top with a poached egg.