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 



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.  



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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