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Poached Eggs & Chanterelles over Toast Points
Makes 6 Servings
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
1Melt 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.
2Separately, 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.
3Toast bread until golden brown. Butter each slice, trim crusts and cut each slice diagonally into 2 triangles.
4To 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.
5Arrange a sprig of parsley and 4 tomato halves on the side of each plate. Serve immediately.