Poached Eggs Garlicky Mushrooms and Spinach


Poached Eggs Garlicky Mushrooms and Spinach over Brioche coated in whipped herb butter is a plate full of flavor you’ll love for breakfast, lunch, or dinner!

There’s no denying the draw that lava-thick yolk oozing into warm, toasted tender brioche has. It’s a velvety sauce that brings the savory vegetables and sweet bread together in every bite.

Poached Eggs Garlicky Mushrooms and Spinach over Brioche | giveitsomethyme.com

Making Poached Eggs Garlicky Mushrooms and Spinach

The mushrooms and spinach cook up in less than ten minutes, and you can sauté them a few hours ahead.

Ingredients - shiitake and oyster mushrooms, baby spinach and garlic

I used a combination of shiitake and oyster mushrooms, but feel free to substitute your favorites.

Cooked Mushrooms Spinach and Garlic in White Wine

Also, if you’re apprehensive about poaching eggs, you can certainly fry them up instead. But give poaching a try!

Here are helpful tips to ensure teardrop pouch results:

  • Use cold eggs. The white will coagulate better around the yolk.
  • Remember the vinegar! It too promotes coagulation.
  • Bring a few inches of water to a gentle simmer. Boiling water is too violent and risks overcooking.
  • Crack eggs individually into coffee mugs or ramekins.
  • Create a whirlpool with a spoon and carefully slide the eggs into the vortex one at a time.
  • Cover the pot completely with a lid and remove from heat. Set timer for 5 minutes. No peeking!
  • When the timer goes off, drain the eggs on paper towels and toast up some bread. Done!

Poached Egg Garlicky Mushroom and Spinach over Brioche - Give it Some Thyme

All of this is delineated in the recipe instructions so you’ll be in good shape. Enjoy!

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Poached Eggs w/ Spinach & Mushrooms over Brioche - Give it Some Thyme – a delicious and easy recipe you’ll love for breakfast, lunch or dinner! #poachedeggs #poachedeggshowto #poachedeggswithspinach #poachedeggsbreakfast #brunchrecipes #brunchideas #breakfastfordinner #giveitsomethyme

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Poached Eggs Garlicky Mushrooms and Spinach over Brioche - Give it Some Thyme
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5 from 1 vote

Poached Eggs Garlicky Mushrooms and Spinach over Brioche

Poached Eggs Garlicky Mushrooms & Spinach over Brioche coated in whipped herb butter is a powerhouse of flavor you’ll love for breakfast, lunch, or dinner!
Course Breakfast, Brunch, Lunch
Cuisine American, French
Keyword breakfast recipe, brioche, brunch recipe, poached eggs
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Kim Peterson


Mushrooms & Spinach

  • 2 tablespoons olive oil
  • 8 ounces blended mushrooms, such as shiitake, oyster or cremini
  • 3-4 garlic cloves, minced
  • ¼ cup dry white wine
  • 4 ounces baby spinach
  • Salt and pepper


  • 3 tablespoons distilled white vinegar
  • 4 cold eggs
  • 4 thick slices of brioche bread, toasted
  • Garnish: thinly sliced green onions, chives, parsley, thyme

Whipped Herbed Butter (optional)

  • ½ cup 1 stick butter, room temperature
  • 2 tablespoons parsley, chopped
  • 2 teaspoons fresh thyme leaves
  • Salt and pepper to taste


Mushrooms & Spinach

  • Heat olive oil in a large non-stick skillet over medium-high heat. Add mushrooms and cook until softened, about 5 minutes, stirring frequently. 
  • Stir in garlic and cook 1 minute more. Add wine and deglaze pan, 1 minute. 
  • Wilt in spinach by the handful. Remove from heat and season with salt and pepper, to taste. Set aside. (Can be made up to 3 hours ahead. Cover skillet with aluminum foil and let sit at room temperature. Reheat on low when ready to serve.)


  • Bring 3-4 inches of water just to a simmer, not a rolling boil, in a 5- to 6-quart pot. Add the vinegar.
  • Crack each egg separately into ramekins or coffee mugs. Create a whirlpool in the pot with a large spoon or spatula. As the water spins, carefully slide the eggs, one at a time, into the center of the vortex.

Whipped Herbed Butter

  • Whip all ingredients in a medium bowl until smooth with a handheld mixer. (Can be made 3 days ahead and refrigerated, or frozen in desired portions up to 2 months.)
  • Cover the pot and remove from heat. Let poach for 5 minutes without peeking. After 5 minutes, use a slotted spoon to remove the eggs and place on a paper-towel lined plate to drain. *See Recipe Notes on how to make ahead.


  • Place a slice of toasted brioche on each plate. Spread herbed butter on each slice.
  • Evenly divide the mushroom-spinach mixture on top of the brioche. Place a poached egg on the vegetables.
  • Garnish with sliced green onions, chives and fresh herbs, if desired. Serve warm.


*Eggs can be poached up to 3 hours ahead. Undercook them about 1 ½ minutes then transfer them to a bowl of ice water to stop the cooking. When cool, arrange them in a single layer on a paper-towel lined plate. Cover with plastic wrap and refrigerate. When ready to serve, reheat in gently simmering water for about 1 minute.

*Inspired by CookFresh, Spring 2016


  1. Garlicky mushrooms, spinach, and eggs served with toasted brioche – this sounds and looks divine! It’s so sad that I’m normally too lazy to spend more than 5 minutes for making breakfast (even on weekends). But maybe one day I’ll be strong and enjoy this deliciousness 🙂

    1. Thanks so much Ben! I’m very much the same. Breakfast usually consists of yogurt and fruit for me, definitely 5 minutes or less! I make this more for weekend brunch or breakfast-for-dinner during the week. 🙂

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