Creamy Brunch Buttons with Poached eggs and Sourdough

This recipe screams Sunday brunch. A good sourdough to help balance the rich eggs and creamy mushroom sauce. This dish will have your 'shrooms singing from their plate!

Main Image

Ready in: 30mins

Prep: 15mins

Serves: 2-3

 

Brunch Buttons

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 

 

Poached Eggs 

1 Tbsp white vinegar 

4 eggs 

3 Tbsp parsley or basil 

 

Sourdough 

4-5 thick slices sourdough bread 

 

  1. 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.  

  1. 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.  

  1. 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.  

  1. 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.  

  1. Place slice of bread onto an oven tray and toast under grill for 1-2 minutes each side, until golden and toasted.  

  1. To serve, place sourdough onto plates, top with creamy brunch buttons, poached eggs and a sprinkle of parsley. Crack over fresh black pepper.  

 

Tip:

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.  

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