Poached Eggs on Toasted Brioche with Garlicky Mushrooms

I want to share a recipe that I hope will inspire you to get into the kitchen this weekend and cook some breakfast for a handful of people you like/love.

Springtime is the perfect time to host an informal brunch. Why not stir up a batch of Bloody Marys or a few Mimosas, enjoy some lively conversation, cook something simple yet delicious and perhaps even enjoy a walk with the dogs and/or kids once the meal is complete.

I saw this recipe in the May/June edition of Fine Cooking Magazine and was immediately plotting when I could work this into lazy weekend morning. I made it for Glen and Max last weekend (minus the spinach for Max) and we all really enjoyed it.

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I am drawn to this recipe for a number of reasons. It is pretty straightforward to make and many of the components can even be made ahead of time. You can par-poach the eggs (which are then reheated in simmering water for an additional minute before serving), make the garlic and parsley infused olive oil and even sear off the mushrooms which are then finished in the oven with a tablespoon of water right before serving.

The very best thing about this dish though, even more than the relative ease, is the way in which the bright, rich, creamy, bold, fresh, garlicky flavours of all the individual components work together on the plate. That it is vegetarian is a nice bonus although Max did say this would be just about perfect if you added in some brown sugar bacon. Maybe next time.


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2 Responses to Poached Eggs on Toasted Brioche with Garlicky Mushrooms

  1. Sheryl says:

    How Delicious!! It will be a perfect warm breakfast on this drizzly Voting
    Day morning….!

  2. Tracy says:

    I can think of nothing better.

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