5.0 from 3 votes
Creamed Mushrooms with Poached Eggs
Creamy sauteed mushrooms and poached eggs atop toasted, buttered sourdough bread. Great brunch or breakfast dish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 servings
Calories: 505 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the mushrooms:
- 8 ounces mushrooms
- 3 green onions
- 1 tablespoon butter
- 1 tablespoon canola oil
- 2 tablespoons heavy cream
- salt and pepper
For the poached eggs:
- 1 teaspoon white vinegar
- 4 eggs
For serving:
- 2 lices sourdough bread toasted and buttered
- 2 teaspoons chopped fresh chives
- dash of paprika
Instructions
- Clean the mushrooms by brushing with a dry paper towel. Remove any woody stems if necessary. Cut the mushrooms into equal size pieces - quarters for medium sized mushroom, eighths for larger ones.
- Slice the green onions crosswise and set aside.
- In a medium skillet, melt the butter and oil together over medium high heat. Add the mushrooms and cook for 2-3 minutes. Add the green onions and continue cooking until the onions and mushrooms are tender - about 5-6 minutes.
- While the mushrooms are cooking, poach the eggs. In a saucepan or flat-bottomed skillet bring about 1 1/2 to 2 inches of water just to a simmer. Keep the heat low so that the water does not boil. Add the vinegar to the simmering water.
- Crack each egg and, holding it as close to the surface of the water as possible, slide the egg into the pan. Alternately, crack each egg into a small bowl. Hold the bowl close to the surface of the water and slide the egg in.
- When all eggs have been added to the pan, turn off the heat, cover the pan and let the eggs simmer for about 4 minutes.
- Use a slotted spoon to remove each poached egg from the water. Blot the spoon and egg together on a couple of folded paper towels. Set aside until ready to assemble the final dish.
- When the mushrooms and onions are tender, remove the pan from the heat and add the heavy cream, and salt and pepper to taste.
- To assemble the dish: Place one slice of toasted, buttered sourdough bread on a serving plate. Top with half the mushroom mixture. Top the mushrooms with two poached eggs. Sprinkle with a tiny dash of paprika. Top with chopped chives.
- Serve with a side of bacon and enjoy!
Cup of Yum
Notes
- Note: you can use any type of mushrooms that you like for this recipe. White button mushrooms, cremini, mixed wild mushrooms all work fine.
Nutrition Information
Serving
1
Calories
505kcal
(25%)
Carbohydrates
42g
(14%)
Protein
23g
(46%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
363mg
(121%)
Sodium
517mg
(22%)
Potassium
626mg
(18%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1047IU
(21%)
Vitamin C
6mg
(7%)
Calcium
105mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 505
% Daily Value*
| Serving | 1 | |
| Calories | 505kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 23g | 46% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 363mg | 121% |
| Sodium | 517mg | 22% |
| Potassium | 626mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1047IU | 21% |
| Vitamin C | 6mg | 7% |
| Calcium | 105mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.