Creamy Pan Fried Mushrooms with Poached Egg
To say I am a fan of eggs is a rather big understatement, they are my favourite food! If I was on a desert island and could only have one food for every meal I think eggs would be my choice. In saying that I have become a bit more fussy about the eggs I do eat lately, much preferring those produced on farms locally to any from the supermarket.
My uncle recently set up the most palatial hen house and got quite a few chickens, so I went to visit to see him, his dogs, cats, horse (!) and buy some eggs from him. I’m actually a little scared of chickens, it’s the beaks, but they seemed very happy and I braved the pen to take some photographs. The eggs themselves are brilliant, so yellow and fresh. I wanted to use them here on the blog but not do too much to them.
I got some locally sourced mushrooms at the farmers market (slippery jacks and saffron milk caps, along with a few portobello’s), nice fresh bread, and some rocketini (because it is so cute, but also tasty) and made myself a simple but pretty tasty lunch.
IngredientsA handful of mixed mushroomsHalf an onion finely choppedHandful of flat leaf parsley choppedA small dash of creamSqueeze of lemonKnob of butterSalt and pepperPoached eggToast
Heat the butter in a frypan on medium heat, once melted add the onion and some salt and pepper and cook until the onion is translucent. Add the chopped mushrooms and parsley and cook until browned. Add a dash of cream, a squeeze of lemon and stir through.
Serve on toast with a poached egg on top
Garnish with rocketini to or you could use some rocket.