| Back to: Recipe HomeBreakfast/Brunch Recipes | Printable View |
Poached Eggs & Chanterelles over Toast Points
Ingredients
| * | 2 tbls. butter, plus additional for toast |
| * | 8 oz. chanterelle mushrooms, chopped |
| * | 1 medium shallot, minced |
| * | Salt and freshly ground black pepper |
| * | 1/4 cup half 'n half |
| * | 1 tsp. distilled white vinegar |
| * | 12 large eggs |
| * | 6 slices white bread |
| * | Parsley for garnish |
| * | 12 cherry tomatoes, halved |
Instructions
| 1 | Melt 2 tbls. butter in a saute pan; add mushrooms and shallots. Season with salt and pepper. Cook until softened. Add half 'n half and stir to combine. Keep warm. |
| 2 | Separately, bring water and vinegar to a boil in a pan (you may have to use two pans). Break eggs, one at a time, into a cup and slide the eggs into the water. Poach eggs in simmering water until eggs are set and yolks are soft, about 2 1/2 to 3 minutes. |
| 3 | Toast bread until golden brown. Butter each slice, trim crusts and cut each slice diagonally into 2 triangles. |
| 4 | To serve, place two buttered triangles on each plate. Top with mushroom mixture and then top with two poached eggs. Season with salt and pepper to taste. |
| 5 | Arrange a sprig of parsley and 4 tomato halves on the side of each plate. Serve immediately. |