Breakfast – poached eggs and creamy mushrooms on sourdough bread

Breakfast dish

As it was my husband’s birthday and too cold to go out with the little baby, making breakfast at home was called for to celebrate…

The main ingredient is the bread and you have to get this right to make sure it tastes good. Sourdough bread is a firm favourite in the house we and always have it to hand – great tasting simply toasted with some butter or with cheese and chutneys.  Gail’s Bakery have several different types as does good old Morrisons.

For this meal, we made creamed mushrooms  which could be also be small snack or a little starter. Cook some mushrooms (wild is better but any will do) in a pan with butter, olive oil, garlic, shallots, sea salt and grounded pepper until the onions have softened and the mushrooms are starting to caramelise and take on colour. The best thing about this dish is that the juices naturally cook out of the mushrooms and mix with the butter and once cooked you need to add a touch of cream to get a sauce that’s creamy when it’s not.  Add some parsley to finish and a dash of lemon juice to give it some flavour.

A perfectly cooked poached egg is tasty and healthy! Fill a pan with boiling water from the kettle and add a pinch of sea salt bringing to a simmer over a medium heat. Crack each of your eggs individually into a cup lined with cling film, add salt, pepper oregano and twist the cling film pocket at the top to create a pouch. Gently pour it into the water and cook – a really soft poached egg takes 3-4 minutes and a soft to firm one will need 6-7 minutes (dependent on egg size).

When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast, creamed mushrooms and a cup of tea! Nom Nom.


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