Creamy Garlic Mushrooms On Toast With Poached Eggs
Creamy garlic mushrooms, flavoured with tarragon & served with buttered toast and a perfectly cooked poached egg. A classic dish done properly!
Servings: 4 People
Equipment
- Large Frying Pan
- Medium Saucepan
- Microplane/Grater
- Slotted Spoon
Ingredients
Creamy Garlic Mushrooms
- 1 tbsp Vegetable Oil
- 400 g Mixed Mushrooms (Thinly Sliced)
- 3 Garlic Cloves (Grated)
- 25 g Butter (Plus Extra, To Butter The Toast)
- 250 g Double Cream
- 1 tsp Porcini Powder (Optional)
- 2 tsp Lemon Juice
- 1 tbsp Finely Chopped Parsley
- ½ tbsp Finely Chopped Tarragon
To Serve
- 4 Slices Sourdough Bread
- 4 Large Eggs
- A Splash Of White Wine Vinegar
Instructions
Creamy Garlic Mushrooms
- Set a large frying pan over a medium-high, add in the veg oil then leave to heat up for a couple of minutes.At the same time, fill a medium saucepan up with water, add in a generous splash of white wine vinegar then set over a medium heat & bring to a gentle simmer. (This is for the poached eggs).
- Add the sliced mushrooms into the hot pan, season with a pinch of sea salt then fry for 3-4 minutes, until golden brown. Add in the grated garlic & butter then fry for another minute.
- Stir the cream & porcini powder into the mushrooms then continue cooking for another 3-4 minutes until the sauce has thickened slightly
- Next, stir the lemon juice, most of the chopped parsley & all of the chopped tarragon into the sauce then season to taste with sea salt & freshly cracked black pepper.Save some of the chopped parsley to sprinkle on top of the mushrooms! Keep your mushrooms warm over a low heat whilst you poach your eggs. If the sauce thickens too much, stir in a splash of warm water.
Toast
- Toast your sourdough whilst your mushrooms are frying, either in a toaster, a frying pan or under a grill. Once toasted, butter generously then place onto plates.
Poached Eggs
- Crack an egg into a small bowl/ramekin then gently add into the simmering water. Repeat with the remaining eggs then poach for 2-3 minutes, until the whites have set but the yolks are still runny. Once cooked lift the eggs out of the water using a slotted spoon, letting them drain briefly before serving.It's best to poach your eggs just before plating up.
To Serve
- To plate up, spoon the mushrooms over the slices of toast then top with the poached eggs. Season each egg with salt & pepper then sprinkle over the reserved parsley. Serve immediately.
Notes
1. To Cook On An Aga - Use the boiling plate to cook the mushrooms & the simmering plate to poach the eggs. The bread can be toasted using either the boiling or simmering plate.
2. Mushrooms - I used a mix of chestnut & button mushrooms but you can use pretty much whatever type of mushroom you like. Make sure to cook them in a large frying pan so that they cook evenly.
3. Porcini Powder - We're using porcini powder to enhance the flavours from the mushrooms. This is available to buy in some supermarkets or online. Don't worry if you haven't got any, the creamy mushrooms will still taste good without it.
4. Bread - I find that thick slices of sourdough works best for mushrooms on toast but feel free to use whatever type of bread you like! If you're interested in making your own sourdough, take a look at our step by step sourdough guide!