Poached Egg & Mushrooms on Brioche Recipe
- 1 cup diced thick-cut, smoked bacon (If you don’t eat bacon, try sautéing a combination of 1/2 finely chopped shallots and 1/2 finely chopped sun-dried tomatoes to impart a savory saltiness to your mushrooms.)
- 4 cups roughly chopped wild mushrooms (chanterelles, oyster, hen of the woods, trumpet, depending on what is available)
- 2 tablespoons butter
- 4 thick slices brioche, toasted (If you can’t find brioche, any bread will do. You can also bake your own brioche using this recipe.)
- 2 tablespoons white wine vinegar
- 4 eggs
Fill a medium-size sauce pot with water and bring to a gentle boil.
Heat a large skillet and cook bacon until lightly browned, 3 minutes. Add mushrooms to bacon and stir, coating mushrooms with rendered bacon fat. Season with salt and pepper, and cook until moisture releases (about 5 minutes).
Add butter to the pan, melt and sauté mushroom mixture while the butter browns, 1 to 2 minutes. Transfer mixture to a paper towel-lined plate to drain off fat.
Take slices of toasted brioche and press into the leftover pan grease, then arrange on plates. Top each slice with even amount of mushroom and bacon.
Season boiling water with salt and add white wine vinegar. Stir the water with a whisk until swirling. Crack eggs into individual small bowls. Lower each bowl and gently drop eggs into water. Depending on the size of your pot, you may need to poach eggs in separate batches. Turn heat down to simmer.
After 2 minutes, check eggs. If they are firm to touch, remove from water with slotted spoon; if they wobble, put back into water for another 10 seconds. Remove eggs to paper towel-lined plate to drain excess moisture.
Turn eggs presentation side up, season with salt and pepper, a drizzle of extra juices from mushroom pan and transfer to the tops of each toast. Serve immediately.