Poached Eggs With Mushrooms

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 lbs button mushrooms, sliced 1/4-inch thick
• 1/4 cup olive oil
• 1/3 cup wine
• 4 garlic cloves, minced
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon vinegar
• 8 large eggs
• 8 slices crusty bread or 12 slices baguette
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin

Recipe

• 1 heat 3 tablespoons olive oil in a skillet set over med-high heat. add sliced mushrooms and saute until lightly browned. reduce heat, add wine and simmer until almost all of the liquid has evaporated. add remaining olive oil and minced garlic. cook until garlic is lightly bronwed, add parsley toss with mushrooms, remove from heat.
• 2 brin 2 inches of water to a boil in a large skillet or saucepan with dilstilled vinegar, reduce heat to a simmer. break eggs, (only 2 at a time) into the water and poach until whites are firm and yolks are done to desired hardness. 2-3 minutes for runny yolks, 5-6 for firm.
• 3 toast bread or baguette, butter. dive mushrooms among plates, drain eggs with slotted spoon, place 2 on each plate, on top of mushrooms. sprinkle with salt, pepper and cumin, serve with toast.