Ingredients with Measurements:
- 2 slices of bread
- 2 eggs
- 1 cup of sliced mushrooms
- 1 tablespoon of butter
- 1 tablespoon of white vinegar
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- A large pot
- A slotted spoon
- A toaster or oven
Step-by-step instructions:
1. Toast the bread slices until golden brown and set aside.
2. In a large pot, bring water to a simmer and add the white vinegar.
3. Crack the eggs into separate small bowls.
4. Stir the simmering water in a circular motion and gently pour the eggs into the center of the pot.
5. Let the eggs cook for 3-4 minutes or until the whites are set and the yolks are still runny.
6. Using a slotted spoon, remove the eggs from the pot and place them on a paper towel to drain excess water.
7. In a separate pan, melt the butter over medium heat and add the sliced mushrooms.
8. Cook the mushrooms for 5-7 minutes or until they are tender and lightly browned.
9. Season the mushrooms with salt and pepper to taste.
10. To assemble the dish, place the toasted bread slices on a plate and top each slice with the cooked mushrooms.
11. Carefully place a poached egg on top of each mushroom toast.
12. Garnish with chopped parsley and serve immediately.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Temperature:
Simmering water
Serving size:
2 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 22g
Protein: 13g
Sodium: 350mg
Substitutions for ingredients:
- Whole grain bread can be used instead of white bread.
- Button mushrooms can be used instead of sliced mushrooms.
- Olive oil can be used instead of butter.
Variations:
- Add sautéed spinach or kale to the mushroom toast.
- Top the poached eggs with hollandaise sauce for a classic Eggs Benedict twist.
- Use different types of mushrooms such as shiitake or oyster mushrooms.
Tips and tricks:
- Use fresh eggs for the best poached egg results.
- To prevent the eggs from sticking to the bottom of the pot, gently stir the water before adding the eggs.
- Add a splash of white wine to the mushrooms for extra flavor.
Storage instructions:
This dish is best served immediately and does not store well.
Reheating instructions:
If reheating is necessary, place the mushroom toast in a toaster oven or under the broiler until heated through.
Presentation ideas:
Serve the dish on a white plate for a clean and simple presentation.
Garnishes:
Chopped parsley or chives
Pairings:
This dish pairs well with a side salad or roasted vegetables.
Suggested side dishes:
Mixed greens salad, roasted asparagus, or sautéed green beans.
Troubleshooting advice:
- If the poached eggs are overcooked, reduce the cooking time in the simmering water.
- If the mushrooms are too dry, add a splash of chicken or vegetable broth.
Food safety advice:
- Make sure to cook the eggs until the whites are set and the yolks are still runny to avoid any risk of salmonella.
- Wash your hands and all cooking surfaces before preparing the dish.
Food history:
Poached eggs have been a popular breakfast dish for centuries, dating back to ancient Rome. Mushroom toast is a modern twist on classic breakfast toast.
Flavor profiles:
This dish is savory and earthy with a creamy and runny egg yolk.
Serving suggestions:
Serve this dish for breakfast or brunch with a cup of coffee or tea.
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