30 minutes
A comforting and elegant breakfast or brunch dish featuring poached eggs and sautéed wild mushrooms served on sourdough toast, garnished with fresh basil.
tablespoons
tablespoons
Shiitake Mushrooms, cut into 1-inch pieces
pieces
Cremini Mushrooms, cut into 1-inch pieces
pieces
Oyster Mushrooms, cut into 1-inch pieces
pieces
to taste
to taste
each
Sourdough Boule, toasted, ½ inch thick
slices
Fresh Basil Leaves, torn
cups
1. Sauté Mushrooms
In a large nonstick skillet, melt the unsalted butter with the extra-virgin olive oil over medium heat. Add the shiitake, cremini, and oyster mushrooms, sprinkle with kosher salt and freshly ground black pepper. Cover the skillet to cook for about 8 minutes, until tender and lightly browned.
2. Poach Eggs
Fill a skillet with water, add distilled white vinegar and a pinch of kosher salt. Bring to a gentle simmer, then carefully crack the large eggs into the water. Poach for 3 to 5 minutes until the whites are firm but yolks are runny. Remove with a slotted spoon and set aside.
3. Toast Sourdough
Toast the slices of sourdough boule until golden and crisp. Optionally, brush each slice with a bit of unsalted butter before toasting.
4. Assemble and Serve
Place a slice of toasted sourdough on each plate, top with sautéed mushrooms, then gently place a poached egg on top. Drizzle with extra-virgin olive oil, season with salt and pepper, and garnish with torn fresh basil leaves.
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