Breakfast is the most important meal of the day as they say, but not everyone has time to make elaborate breakfasts. This recipe for garlic butter mushrooms and poached egg only takes 15 minutes to make and is scrumptious, healthy and will get you set for the day. Add a cup of coffee and you’re on your way to a brilliant day.
Serves 2
Ingredients:
- 500g button mushrooms (sliced or whole depending on what you prefer)
- 2 fresh free range eggs
- 3 Tbsp butter
- 2 tsp minced garlic
- salt and black pepper – season to taste
- 2 tsp chopped fresh herbs like rosemary, parsley or thyme (Pro tip – these kinds of herbs are known as “one chop” herbs as they more you cut them the more bitter they will become, so be sure to only chop them finely once.)
Instructions:
- Melt butter in a medium-large skillet. Add garlic and stir.
- Add mushrooms and stir over medium heat for 10-12 minutes until tender. Remember that mushrooms will release a lot of water when cooking, so if you end up with too much fluid in your pan simply drain it and return to heat and continue cooking.
- Remove mushrooms from the heat and set to one side while you make your eggs.
- Fill a medium-sized saucepan with water and bring to a boil over high heat. Then reduce the heat to get a gentle, bubbly simmer. Add in a generous glug of white vinegar (about 2-3 tablespoons).
- Crack the egg into a small bowl, so it’s easier to gently pour into the pot. Then, just before putting the egg in the water, use a spoon to swirl the water, creating a whirlpool.
- Gently pour the egg into the swirling water. Keep gently stirring the water to make sure the egg stays moving. Put on an egg timer and cook for three minutes for a soft/runny egg or five minutes for a hard egg.
- Lift the egg out of the pan using a slotted spoon, drain on a plate covered with paper towels.
- Prepare your toast and top off with mushrooms and eggs.
- Sprinkle the garlic butter mushrooms and poached egg with the herbs and serve hot.
