Poached Eggs with Mushroom Cream Sauce

Poached Eggs with Mushroom Cream SauceWe have a farmers market about a block away from us that runs all summer long every Thursday. On my visit today I found some perfect little green beans; I wish I could remember the variety, they are slim and tender, like baby beans. I couldn’t think what to have with them (with limited fridge resources), so I glanced through an old cookbook that I have, and saw a few recipes with poached eggs, and thought that might go well with the beans. I wanted something flavourful to go on the eggs, and we had some shiitake mushrooms in the fridge and some cream so I made a sauce by sautéing the mushrooms with some garlic and butter, and adding some cream. It was very easy to make, and turned out to be really delicious; Shane told me to make sure I write this one down for future reference, so here it is:

Poached Eggs with Mushroom Cream Sauce
(serves 2)

Ingredients:

4 eggs
1/4 pound (114g) of mushrooms, such as shiitake, cremini, or button
1 tablespoon butter, plus more for buttering your muffins/bread
1 clove garlic
1/2 cup heavy cream
salt and pepper to taste
two English muffins, split

Bring a large pot with about 5 inches of water in the bottom and 1/2 teaspoon vinegar to a boil, and then turn down to a bubbling simmer.

Meanwhile, slice the mushrooms and finely chop and crush the garlic. Place a sauté pan over medium/low heat, and melt the tablespoon of butter, then add the garlic and mushrooms. Cook until the mushrooms are turning golden brown, then add a couple of generous pinches of salt and a bit of pepper. Add the cream, and stir gently until cream turns golden. Turn off heat and place a lid on the pan to keep the sauce warm.

Crack each egg one by one into a teacup and gently transfer into the simmering water by submerging half of the teacup into the water. Cook for about 3 minutes for eggs that are still runny, or up to 5 minutes for firm eggs.

While the eggs are cooking, toast your muffins and spread generously with butter. Then scoop the eggs out of the water with a slotted spoon, drain eggs (still sitting on the spoon) on a dishtowel, and place one on each muffin half and spoon the mushroom cream sauce over top.

*A plain English muffin is listed as having about 8.21 mg total oxalates on the Trying Low Oxalates web group spreadsheets…all the other ingredients are low.

Printable Version:

Poached Eggs with Mushroom Cream Sauce

Ingredients

  • 4 eggs
  • 1/4 pound 114g of mushrooms, such as shiitake, cremini, or button
  • 1 tablespoon butter plus more for buttering your muffins/bread
  • 1 clove garlic
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • two English muffins split

Instructions

  1. Bring a large pot with about 5 inches of water in the bottom and 1/2 teaspoon vinegar to a boil, and then turn down to a simmer.
  2. Meanwhile, slice the mushrooms and finely chop and crush the garlic.
  3. Place a sauté pan over medium/low heat, and melt the tablespoon of butter, then add the garlic and mushrooms.
  4. Cook until the mushrooms are turning golden brown, then add a couple of generous pinches of salt and a bit of pepper.
  5. Add the cream, and stir gently until cream turns golden.
  6. Turn off heat and place a lid on the pan to keep the sauce warm.
  7. Crack each egg one by one into a teacup and gently transfer into the simmering water by submerging half of the teacup into the water.
  8. Cook for about 3 minutes for eggs that are still a bit runny, or up to 5 minutes for firm eggs.
  9. While the eggs are cooking, toast your muffins and spread generously with butter.
  10. Then scoop the eggs out of the water with a slotted spoon, drain eggs (still sitting on the spoon) on a dishtowel, and place one on each muffin half and spoon the mushroom cream sauce over top.
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