Poached Eggs with Mushrooms Two Ways

Ingredients

• 5 tablespoons extra-virgin olive oil
• buttered baguette slices
• plus more olive oil for drizzling
• ½ cup packed flat-leaf parsley sprigs
• Flaky sea salt such as Maldon
• 3 pounds white mushrooms
• 4 garlic cloves
• + 5 more ingredients
• • 1 tablespoon red-wine vinegar
  • 1 tablespoon unsalted butter
  • 1 tablespoon distilled white vinegar
  • 8 large eggs
  • ¾ teaspoon cumin seeds

Preheat oven to 450°F with racks in upper and lower thirds. Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasional...

View full recipe at Epicurious