Before you start, check out these tips and tricks for poaching eggs .
- 1/4 cup white vinegar
- 1/4 cup salt
- 2 large eggs
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 12 ounces mixed mushrooms, cut into 1-inch pieces
- 1 tablespoon sherry vinegar
- Kosher salt
- 2 tablespoons chopped fresh herbs, such as parsley, thyme, chives, basil, dill, or mint
- Shaved parmesan
- Freshly ground black pepper
- Toast, for serving
- Fill a medium stockpot with water, add the white wine vinegar and salt, and bring to a low simmer. Crack an egg in a shallow bowl. Swirl the water to create a vortex. Tip the egg into the center, and simmer until the white is completely set and the yolk is runny, 2-3 minutes. Remove with a slotted spoon, blot dry with a paper towel, and repeat the process with the second egg.
- Heat the oil in a large sauté pan over medium-high heat until very hot. Add the mushrooms and a pinch of salt, and sauté until caramelized but juicy, 6-7 minutes. Add the vinegar to the pan, toss the mushrooms to coat, and cook until the pan is dry, about another minute. Toss with fresh herbs; season to taste with salt.
- Plate the mushrooms in two wide, shallow bowls, and arrange the poached eggs on top. Garnish with shaved parmesan and black pepper. Serve with toast.
- Eggs, Breakfast/Brunch
- Serves 2