Ready in: 30mins
½ brown onion
1 Tbsp fresh thyme leaves
2 garlic cloves
¼ tsp salt
250g white button mushrooms
½ cup water or veggie stock
200g crème fraiche
1 Tbsp white vinegar
3 Tbsp parsley or basil
4-5 thick slices sourdough bread
Preheat oven grill to high. Bring a small pot of salted water to the boil. Finely dice brown onion, roughly chop thyme, mince garlic and cut mushrooms into quarters.
Heat a little oil in a medium fry-pan on medium-high heat. Cook onion for about 3 minutes, until softened. Add thyme, garlic, salt and mushrooms and cook a further 5-6 minutes, until golden and tender.
Add stock, rand cook for about 1 minute, until nearly evaporated. Reduce heat to low, add crème fraiche and cook for about 5 minutes, until thick and creamy. Season to taste with salt and black pepper.
While the crème fraiche is cooking, add vinegar to pot of boiling water. Reduce to a simmer and carefully crack in eggs, one at a time. Cook for 2-3 minutes, until white is set and yolks are runny. Carefully remove eggs with a slotted spoon and set aside on paper towels to drain.
Place slice of bread onto an oven tray and toast under grill for 1-2 minutes each side, until golden and toasted.
To serve, place sourdough onto plates, top with creamy brunch buttons, poached eggs and a sprinkle of parsley. Crack over fresh black pepper.
- Make sure your pot of water is only simmering before adding the eggs. The vinegar helps to set the whites, but rapidly boiling water will pull them apart.