Ingredients:

  • 8 oz (225 g) mixed woodland mushrooms, cleaned and sliced
  • 2 tbsp (30 ml) unsalted butter
  • 1 tbsp (15 ml) olive oil
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1 tsp (5 g) fresh thyme leaves or ½ tsp (2 g) dried thyme
  • Salt and pepper to taste
  • 4 large eggs
  • 1 tbsp (15 ml) white vinegar
  • Salt (for seasoning)
  • 4 slices of toasted sourdough or whole-grain bread
  • Fresh chives or parsley for garnish

Instructions:

  1. Heat butter and olive oil in a non-stick skillet over medium heat.
  2. Add shallots, sauté until soft (about 2 minutes).
  3. Add garlic, thyme, and mushrooms; cook until mushrooms are golden and excess moisture has evaporated (about 7-10 minutes).
  4. Season with salt and pepper; set aside.
  5. Fill a medium saucepan with water; bring to a gentle simmer over medium heat.
  6. Add vinegar to the simmering water.
  7. Crack each egg into a small bowl; gently slide into the water one at a time.
  8. Poach for 3-4 minutes or until whites are set and yolks are still runny. Use a slotted spoon to remove.
  9. Toast bread slices until golden brown.
  10. Top each slice of bread with a portion of the mushroom blend.
  11. Carefully place a poached egg on top of the mushrooms.
  12. Garnish with chopped chives or parsley.
  13. Enjoy immediately while everything is warm.