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Poached Eggs with Mushrooms Two Ways

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Poached Eggs with Mushrooms Two Ways

Poached Eggs with Mushrooms Two Ways

amanda

Equipment

  • - Slotted Spoon

  • - Silicone Poaching Cup

  • - Mushroom Sprayer Bottle

  • - Stainless Steel Mixing Bowls

  • - Nonstick Pan or Skillet

  • - Electric Kitchen Aid Mixer with Bowls

  • - Stainless Steel Whisk

  • - French Press Coffee Maker

  • - Electric Oven with Convection Bake

  • - Digital Kitchen Scale

  • - Amazon Basics Electric Mixer

Ingredients

  • 3 pounds white mushrooms, divided

  • 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling

  • 1/2 cup packed flat-leaf parsley sprigs

  • 4 garlic cloves

  • 1 tablespoon red-wine vinegar

  • 1 tablespoon unsalted butter

  • 1 tablespoon distilled white vinegar

  • 8 large eggs

  • 3/4 teaspoon cumin seeds, toasted and lightly crushed

  • Flaky sea salt such as Maldon

  • buttered baguette slices

Instructions

1

Instruction 1

Preheat oven to 450°F with racks in upper and lower thirds.
2

Instruction 2

Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.
3

Instruction 3

Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.
4

Instruction 4

Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
5

Instruction 5

Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.
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