Poached Egg Garlic Mushroom Toast

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 Servings
Calories: 399kcal

Ingredients

  • 2 Tbsp White vinegar
  • 8 Eggs
  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Butter
  • 2 large Portobello mushrooms stem removed and sliced
  • 2 tbsp Scallions chopped, plus more for garnish
  • 4 cloves Garlic minced
  • 4 slices Sourdough bread toasted
  • 6 oz Chicken sausage links sliced
  • 2 Plums sliced (Check the Fruit guide to substitute seasonal fruits) 
US Customary - Metric

Instructions

  • Fill a pot or saucepan halfway with water. Bring the water to a low simmer. Add vinegar to the water.
  • Crack the eggs into a bowl. Gently place the eggs into the water. (Poach multiple eggs at once, being careful not to overcrowd the pan.)
  • In the meantime, heat the oil and butter in a non-stick pan over medium heat. Once hot, add the mushrooms, scallions, and garlic. Season well with salt and a little pepper. Sauté until golden brown and tender, about 4-6 minutes. Then spread on the toasted bread.
  • Cook the eggs in the water for 3-5 minutes, gently flipping over halfway through until the whites are firm. Remove the eggs with a slotted spoon onto paper towels to drain any excess water. Season with salt and pepper.
  • While the eggs are cooking, brown the chicken sausage on both sides in a non-stick pan over medium heat.
  • Serve the eggs over the mushrooms with chicken sausage, and plums. Garnish with scallions.

Nutrition

Calories: 399kcal | Carbohydrates: 23g | Protein: 22g | Fat: 25g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 760mg | Potassium: 399mg | Fiber: 2g | Sugar: 7g | Vitamin A: 945IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 3mg

Poached Egg Garlic Mushroom Toast

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 Servings
Calories 399 kcal

Ingredients
 
 

  • 2 Tbsp White vinegar
  • 8 Eggs
  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Butter
  • 2 large Portobello mushrooms stem removed and sliced
  • 2 tbsp Scallions chopped, plus more for garnish
  • 4 cloves Garlic minced
  • 4 slices Sourdough bread toasted
  • 6 oz Chicken sausage links sliced
  • 2 Plums sliced (Check the Fruit guide to substitute seasonal fruits) 

Instructions
 

  • Fill a pot or saucepan halfway with water. Bring the water to a low simmer. Add vinegar to the water.
  • Crack the eggs into a bowl. Gently place the eggs into the water. (Poach multiple eggs at once, being careful not to overcrowd the pan.)
  • In the meantime, heat the oil and butter in a non-stick pan over medium heat. Once hot, add the mushrooms, scallions, and garlic. Season well with salt and a little pepper. Sauté until golden brown and tender, about 4-6 minutes. Then spread on the toasted bread.
  • Cook the eggs in the water for 3-5 minutes, gently flipping over halfway through until the whites are firm. Remove the eggs with a slotted spoon onto paper towels to drain any excess water. Season with salt and pepper.
  • While the eggs are cooking, brown the chicken sausage on both sides in a non-stick pan over medium heat.
  • Serve the eggs over the mushrooms with chicken sausage, and plums. Garnish with scallions.

Nutrition

Calories: 399kcalCarbohydrates: 23gProtein: 22gFat: 25gSaturated Fat: 8gTrans Fat: 1gCholesterol: 372mgSodium: 760mgPotassium: 399mgFiber: 2gSugar: 7gVitamin A: 945IUVitamin C: 5mgCalcium: 101mgIron: 3mg
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