Poached egg breakfast

Chef: Bord Bia
Prep: 5 mins
Cook: 15 mins
Poached egg breakfast
This is an easy dish, excellent for breakfast or supper. 

Olive oil

2 large flat mushrooms, thinly sliced

Pinch of salt & black pepper

1 tbsp white wine vinegar

4 eggs

4 thick slices of good bread, toasted on one side

4-6 cherry tomatoes, thinly sliced

4 slices cheese

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season. Set aside.

Bring a shallow pan of water to simmer, add the vinegar and salt.

Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes.

Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 minutes until the cheese has just melted.

Place the toast on warmed plates.

Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast.

Season and serve.


Preparation Time
5 minutes

Cooking Time
15 minutes

Main ingredients
Eggs, Cheese, Vegetables, Bread

Recipe Type
Dinner, Breakfast

Level of Difficulty

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