Poached Eggs with Mushrooms Two Ways

Poached Eggs with Mushrooms Two Ways
Photo by Romulo Yanes


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

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


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