{"id":12823,"date":"2016-11-08T00:12:40","date_gmt":"2016-11-08T04:12:40","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=12823"},"modified":"2023-06-14T05:07:48","modified_gmt":"2023-06-14T10:07:48","slug":"poached-eggs-garlic-mushrooms","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/poached-eggs-garlic-mushrooms","title":{"rendered":"Poached Eggs over Garlic Mushrooms"},"content":{"rendered":"\n

Have I mentioned how much I love eggs? Especially Perfectly Poached Eggs over Garlic Mushrooms on toast - mmmmm<\/p>\n\n\n\n

\"poached<\/figure>\n\n\n\n

Can I share with you how I make that yummy crispy toast underneath? It comes up lovely and crips and you don't need to spread it with butter, meaning you can use some butter for the mushrooms instead. Perfect!!<\/p>\n\n\n\n

Line a baking sheet with aluminium foil, spray it with spray oil, place the bread on top and then spray over the top with a little more spray oil, bake in a hot oven 200c\/400f until golden and crispy. Takes about 10-12 minutes usually.<\/p>\n\n\n\n

While that's baking you can get on with the rest of this yummy Poached Eggs over Garlic Mushrooms.<\/p>\n\n\n\n

\"Poached<\/figure>\n\n\n\n

Struggle with making poached eggs? They are actually pretty easy once you get the hang of it.<\/p>\n\n\n\n

Just bring a saucepan of water to a bubbling boil, then turn down the heat a little so that it is kept hot but no longer bubbling.<\/p>\n\n\n\n

Then crack your egg into a shallow bowl and gently lower it into the water. Repeat with remaining egg. I normally find this method will work for 3-4 eggs, you don't want to overcrowd the pan too much.<\/p>\n\n\n\n

Leave the eggs in the water for about 3 minutes, and they should be a perfectly runny yolk, you can carefully lift them out with a slotted spoon and place onto kitchen paper to remove any excess water, the last thing you want is soggy crispy toast.<\/p>\n\n\n\n

See how easy that was? No vinegar, no fancy swirling of the water, just a simple method that works.<\/p>\n\n\n\n

If you really can't crack it (see what I did there?) with that method above, try my Cheats Poached Eggs<\/a> <\/strong><\/span>instead. This method is pretty much foolproof.<\/p>\n\n\n\n

\"Poached<\/figure>\n\n\n\n

The Poached Eggs over Garlic Mushrooms would also be delicious served over my Pork Breakfast Patties<\/a><\/strong><\/span> - for a gluten-free, paleo version.<\/p>\n\n\n\n

Hell, you could even skip the eggs, and just have the garlic mushrooms on toast. But well you know me, I LOVE my eggs. They are a great source of protein for breakfast, and I always feel well satiated when I have them.<\/p>\n\n\n\n

I must also mention the type of mushroom I like to use for this - large portobello caps, seriously so yummy. I just scrape off the black gills of the mushroom, then you can thinly slice the portobello cap and fry till golden in the little bit of butter and some spray oil.<\/p>\n\n\n\n

Yes, you can use just spray oil , but for me - garlic mushrooms without a little bit of butter are like pizza without cheese.  I've even been known to use little ghee instead, it's one of my favourite cooking oils\/fats. Adds such an amazing butter flavour to foods, and you really don't need a lot of it.<\/p>\n\n\n\n

Don't be scared off using oils, to use on anything you want which is not a free food and for me using healthy cooking oils, just seems pretty standard.<\/p>\n\n\n\n

When you think about it, most dishes only need 1 tbs for a dish that will serve 4 people.<\/p>\n\n\n\n

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Love dishes like this? Why not check out some of these other amazing breakfast recipes:<\/strong><\/p>\n\n\n\n