Poached Eggs with Wild Mushrooms on Toast

Buttery toasted brioche topped with sautéed wild mushrooms and perfectly poached eggs, finished with fresh parsley for a gourmet brunch.

Vegetarian French Mushrooms Eggs Brunch

Estimated Nutrition

Calories

545.6

kcal / serving

2182.4 kcal total

Carbs

21.6g

per serving

86.4 g total

Fat

46.1g

per serving

184.2 g total

Protein

13.7g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

125

White Wine Vinegar

Dairy

150

Butter

divided use

piece

Egg

fresh

GrainsCereals

slice

Brioche

Liquids

Water

for poaching

NutsSeeds

clove

Garlic

chopped

tsp

Parsley

freshly chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Vegetables

piece

Banana Shallot

finely chopped

Girolle

trimmed, washed and sliced

Trompette De Mort

trimmed, washed and sliced

Oyster Mushroom

trimmed, washed and sliced

Pied A Mouton

trimmed, washed and sliced

Method

Add the mushrooms to the pan, cook over moderate heat, season, and drain any excess liquid.

Sauté the shallots and garlic in 55g of butter in a hot saucepan.

Crack eggs into cups, pour into the water, poach for 3 minutes, then remove with a slotted spoon.

Melt a portion of butter in a pan and toast brioche slices for 1 minute per side until colored.

Add white wine vinegar to 3l of water, bring to a boil, and stir to create a whirlpool.

Place mushrooms on brioche, top with eggs, and garnish with chopped parsley.