Simple Poached Eggs And Mushrooms Recipes

Steps:

• In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
• Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
• Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

Steps:

• In a large nonstick skillet, melt the butter in the olive oil over medium-high heat. Add the mushrooms and a generous pinch each of salt and pepper. Toss quickly, cover, and cook, undisturbed, until the mushrooms are tender and lightly browned on the bottom, about 8 minutes. Transfer to a medium bowl, stir in the lemon juice, and season with salt and pepper. Cover with plastic wrap to keep warm.
• Wipe out the skillet. Fill the skillet with water and heat over medium heat until tiny bubbles appear on the bottom. Stir in the vinegar and a generous pinch of salt. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
• Meanwhile, toast and butter the bread and then transfer to plates. Stir the basil into the mushrooms and spoon onto the toasts. Carefully slide the poached eggs onto the toasts over the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper. Serve with a knife and fork.

Steps:

• Put a small pot of water on the stove to boil. Heat butter in pan on a medium heat with a drizzle of olive oil so the butter doesn't burn. Add the mushrooms, crushed garlic and thyme. Sauté until caramelised.
• Add a dash of vinegar to the boiling water. Crack each egg into a ramekin or cup before dropping into boiling water with cup touching the water. Poach for around three minutes before removing from the water and removing excess water on a piece of paper towel.
• Arrange mushrooms on a plate, top with eggs. Grate parmesan over eggs, drizzle with truffle oil and season with salt & pepper.

Steps:

• 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.
• 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.
• 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.

Steps:

• In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.

Steps:

• Soak dried mushrooms in boiling water, covered, until soft, about 20 minutes. Lift out mushrooms; squeeze over liquid. Finely chop; set aside. Pour liquid through a fine sieve into a bowl; reserve.
• Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion, garlic, and celery; cook, stirring occasionally, until soft, about 8 minutes. Add fresh mushrooms and salt; cook, stirring occasionally, until most of liquid has evaporated and mushrooms are soft, about 12 minutes. Raise heat to high. Add wine, reserved mushrooms and liquid, stock, and 1 1/2 cups water; bring to a simmer. Reduce heat to medium-low; cook 30 minutes. Add chopped tarragon.
• Fill another medium saucepan 3/4 full with water; bring to a bare simmer over medium heat. Crack eggs into pan; cook until whites are set but yolks are slightly runny, 3 to 4 minutes.
• Divide soup among 4 bowls. Transfer an egg to each bowl; divide cheese among eggs. Season each serving with pepper, and garnish with a tarragon sprig.

Steps:

• Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
• Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the tomatoes with ¼ teaspoon each salt and pepper and cook until just tender, 1 to 2 minutes per side; transfer to a plate.
• Add the remaining tablespoon of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
• Meanwhile, poach the eggs in 2 batches: Crack each of 4 eggs into separate custard cups, then, one at a time, slide gently into the water in the deep skillet. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.
• Top the bread with the tomatoes, mushrooms, eggs, and Parmesan. Season with ¼ teaspoon each salt and pepper and sprinkle with the chives.

Steps:

• Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
• Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.

Steps:

• Bring a large saucepan of water to a simmer.
• Heat vegetable oil in a pot over medium. Add scallion whites and sliced mushrooms, season with salt and cook until browned, stirring occasionally, 5 to 6 minutes.
• Add 3 cups water to the pot and bring to a simmer over medium-high. Add bok choy and cook until crisp-tender, about 1 minute. Stir in soy sauce and 2 teaspoons sesame oil and season to taste with salt. Turn off heat and cover to keep warm.
• Meanwhile, cook somen according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan. Crack each egg into its own small bowl, discarding the shells. Swirl the simmering water in the saucepan, creating a vortex by stirring with a wooden spoon. Add the eggs, one right after another, and cook over medium-low until the whites are set, about 3 minutes. Transfer eggs to noodle bowls using a slotted spoon.
• Ladle the reserved shiitake broth into the bowls. Top with sliced scallion greens, drizzle with sesame oil and serve.

Steps:

• Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
• Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
• If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.