Poached eggs & Garlic mushrooms on sourdough. Poaching eggs is a healthy way to prepare eggs, since you don't need butter or oil to cook with. Poached eggs can be eaten as they are, on salads or bread or made into eggs. Poached eggs are a beautiful thing.
It's also a great low-calorie way to prepare eggs—you don't need to use added fat to cook them, as you would with scrambled or fried eggs. Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. You can have Poached eggs & Garlic mushrooms on sourdough using 4 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Poached eggs & Garlic mushrooms on sourdough
- You need 2 of Eggs.
- You need of Mushrooms.
- Prepare of Sourdough bread.
- You need of Chives.
Learn how to make the perfect poached egg with our easy video guide. Discover how long to cook it for and new ways to serve it at breakfast, brunch or lunch. How to make perfectly poached eggs—it's easier than you think. Forget barely simmering water and Have We Been Making Poached Eggs All Wrong?
Poached eggs & Garlic mushrooms on sourdough instructions
- Fry mushrooms in melted butter add minced garlic.
- Poach Eggs for 3mins 45 secs.
- Toast sour dough add lashings of butter.
- Season eggs add chives and enjoy.
Poached eggs are perfect for a light lunch or dinner. Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or "angel wings" in the water. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water.
