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Potted mushrooms with poached gggs and truffle oil

  • Timer Prep 5 min
    Cook 20 min
  • Chart 237.0 cal/
  • Chef hat Easy


Finely chop the fresh parsley. Crush the garlic cloves. Quarter the chestnut mushrooms.


  1. 1 To make the Melba toasts, heat the grill to medium and toast the bread on both sides until pale golden.
  2. 2 Place the toast on a board and cut off the crusts.
  3. 3 Hold one slice firmly in place on the board with your hand, and carefully run a knife through the middle so you end up with two thin slices (one side will be untoasted).
  4. 4 Gently rub the untoasted side on your board to remove some of the middle, then cut each slice in half diagonally to make triangles.
  5. 5 Repeat with the other 3 slices.
  6. 6 Grill the untoasted sides until golden – they will toast quickly and the edges will curl.
  7. 7 Set aside to cool.
  8. 8 Heat half the butter in a frying pan, and sauté the chopped mushrooms and garlic with some salt and black pepper for 5-8 minutes, until golden and cooked through.
  9. 9 Add the parsley and remaining butter, then divide among 4 small pots or ramekins.
  10. 10 To poach the eggs, bring a small pan of water to a simmer, then add the vinegar –you should see small bubbles around the edges.
  11. 11 Break an egg into a ramekin or small cup, swirl the water a few times, then pour the egg into the vortex in the middle.
  12. 12 Allow the egg to set around the yolk.
  13. 13 The egg should float to the top when the white is set.
  14. 14 Use a slotted spoon to remove the egg from the water.
  15. 15 Repeat with the other eggs.
  16. 16 Top each mushroom pot with a poached egg and a drizzle of truffle oil.
  17. 17 Serve with the Melba toast on the side.
  • Average per serving
  • Calories 237.0kCal
  • Fat16.4g
  • Saturated8.0g
  • Salt0.73g
  • Carbohydrates12.5
  • Sugar1.4g
  • Protein8.5g
  • Fibre3.4g