A simple, comforting breakfast or quick midweek tea using Irish mushrooms. Ready in minutes, this easy recipe is perfect for busy evenings when you want something warm, satisfying, and packed with flavour, straight from your Bockety Box.
Ingredients
- 200g mushrooms, brown or white
- 15g butter
- A splash of olive oil
- 80ml cream
- 2 tbsp fresh parsley, chopped (optional )you can use thyme either
- Salt and black pepper
- 2 eggs
- A splash of vinegar
- 2 slices of toast
Method
Cut the mushrooms into quarters, or into eighths if they are large.
Heat a frying pan over a medium heat with the butter and a splash of olive oil. Add the mushrooms, season pepper, and cook for 3–4 minutes until golden brown and any liquid has evaporated.
Pour in the cream and let it bubble for 2–3 minutes until slightly thickened and glossy. Stir through the fresh parsley, then remove from the heat. Season with salt and pepper to taste
To poach the eggs, bring a saucepan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small cup or ramekin. Create a gentle swirl in the water with a spoon, then carefully slip in the egg. Cook for 3–4 minutes, until the white is set and the yolk is still soft. Remove with a slotted spoon and repeat with the second egg. Drain the eggs on a clean tea towel or kitchen paper to remove any excess water.
Toast the bread and gently reheat the mushrooms if needed. Spoon the creamy mushrooms over the toast, then top each slice with a poached egg. Finish with a little extra parsley and a crack of black pepper.