Poached Eggs on Brioche Toast with Garlicky Mushrooms

Poached Eggs on Brioche Toast with Garlicky Mushrooms
Photo by Pernille Pedersen

Ingredients

  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 8 (¾-inch-thick) slices brioche
  • 6 oz. (6 loosely packed cups) baby spinach
  • 1 Tbs. distilled white vinegar
  • 1 Tbs. minced garlic
  • 2 oz. (4 Tbs.) salted butter; or as needed
  • 1-½ lb. hen of the woods mushrooms (or other exotic mushrooms, such as oyster), broken into large pieces
  • + 3 more ingredients
    • ¾ cup extra-virgin olive oil
    • 8 large eggs
    • Kosher salt

Position a rack in the center of the oven and heat the oven to 450°F. Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add half of the mushrooms in a single layer and brown them on one side, 2 to 3 minutes. Flip the mushrooms and cook for 30 seconds more. ...

View full recipe at Fine Cooking

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