Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, poached eggs & garlic mushrooms on sourdough. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Poached eggs & Garlic mushrooms on sourdough is only one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Poached eggs & Garlic mushrooms on sourdough is something that I have loved my whole life.
Compare Prices on Poached Egg Cookers in Home Appliances. It doesn't take long to poach an egg. Poached eggs are good on toast with tomato and cream cheese, spinach and garlic, or cream cheese and smoked salmon.
To get started with this recipe, we have to first prepare a few ingredients. You can cook poached eggs & garlic mushrooms on sourdough using 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Poached eggs & Garlic mushrooms on sourdough:
- Take 2 Eggs
- Take Mushrooms
- Take Sourdough bread
- Take Chives
Poached eggs in ice water can be refrigerated overnight if desired; just reheat before serving. Remove with a slotted spoon; tap bottom of spoon on a dry towel before serving. Oven Poached Eggs turn out perfectly and are the best way to serve poached eggs to crowd! Use these poached eggs for Mexican Eggs Benedict or Sweet Potato Hash.
Instructions to make Poached eggs & Garlic mushrooms on sourdough:
- Fry mushrooms in melted butter add minced garlic
- Poach Eggs for 3mins 45 secs
- Toast sour dough add lashings of butter
- Season eggs add chives and enjoy
Or serve with Oven Baked Bacon, French Toast, Whole Wheat Pancakes, for a delicious breakfast. Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. And they make for a delicious, healthy breakfast. A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling liquid.
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