Poached Eggs Garlicky Mushrooms and Spinach over Brioche

5 from 5 votes

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

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 277kcal

Author Kim Peterson

Equipment

12-inch cast iron skillet

Ingredients

Mushrooms & Spinach

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

Eggs

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)

¼ cup butter (½ stick), room temperature
2 tablespoons parsley , chopped
2 teaspoons fresh thyme leaves
Salt and pepper , to taste

Instructions

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.)

Eggs

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 Notes below on how to make ahead.

Assembly

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.

Notes

*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.

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