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.
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.
I used a combination of shiitake and oyster mushrooms, but feel free to substitute your favorites.
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!
All of this is delineated in the recipe instructions so you’ll be in good shape. Enjoy!
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Here are more brunch recipes you’re gonna love!
- Sweet Potato Hash with Baked Eggs
- Broccoli Mushroom Frittata Muffins
- Mocha Chocolate Chip Banana Bread
- Cheesy Veggie Brunch Casserole
- Strawberry Shortcake Buttermilk Waffles
- Baked Zucchini Bites
Poached Eggs Garlicky Mushrooms and Spinach over Brioche
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.
*Inspired by CookFresh, Spring 2016