I should probably do a whole section of things on toast with poached eggs – basically I love it and make different versions thereof all the time. This was last weekend when I was in Suffolk with DY and AR and had the luxury of the very fresh eggs from my parents’ chickens.
This served three
Several large handfuls smallish brown mushrooms, quartered
knob of butter, dash of olive oil
1 tablespoon crème fraîche
bunch of chopped parsley
squeeze of lemon juice
2 eggs apiece
good bread, toasted and buttered
How I made it:
Melt butter with olive oil on a low heat. Chuck in the mushrooms and toss in the butter and oil. Cook on a low heat for 5-10 minutes until they are soft. In the meantime get a poaching pan (wide pan) filled with water to just below boiling and crack in very fresh eggs to poach, take off heat and leave for 2-3 minutes, until white is cooked but yolk is still runny. When eggs are almost finished put in toast. Stir in crème fraîche, parsley and squeeze in lemon juice to mushrooms to taste. Season well with salt and pepper. Pile mushrooms on buttered toast with poached eggs on top.