About us
Press Releases
Become a vendor
Online Shop
Find your market
Family Portraits
Kiosques de la relève
About us
- Mission, Vision and Values
- Team
- Board of Directors
- Partners
Contact us
- Become a vendor
- Media
- Questions and inquiries

{"term_id":20581,"name":"D\u00e9jeuners et brunchs","slug":"dejeuners-et-brunchs","term_group":0,"term_taxonomy_id":20581,"taxonomy":"cat-recettes","description":"","parent":0,"count":37,"filter":"raw"}

Les Marchés Publics de Montréal

Poached Egg on Toast with Mushrooms and Garlic Blossoms

All recipes |  Lunch and brunch

Poached Egg on Toast with Mushrooms and Garlic Blossoms, Déjeuners et brunchs
  • Total time : 20 min
  • Summer holidays are the perfect moment to spoil yourself with a gourmet brunch!


    Serves 4.

    • 4 eggs
    • 4 slices of French-style country bread
    • 60 mL (1/4 cup) olive oil
    • 3 or 4 garlic blossom stems
    • 60 mL (1/4 cup) your choice of minced fresh herbs
    • 500 mL (2 cups) your choice of mushrooms, quartered
    • 10 mL (1 tbsp.) lemon juice
    • 120 g semi-hard Québec-made cheese, diced
    • Finely chopped sorrel leaves (or your choice of other herbs)


    1. Sauté the mushrooms in the olive oil with the garlic blossoms. Add the fresh chopped herbs, lemon juice and cheese. Set aside.
    2. Poach the eggs for 3 to 5 minutes, remove the egg white filaments and keep warm.
    3. Brush the slices of bread with oil and grill them in the oven for a few minutes. Garnish with the sautéed mushrooms.
    4. Set a poached egg on top of each bread slice, garnish with sorrel and serve immediately!

    A recipe by MPM’s resident chef, Nicole Anne Gagnon.

    Share this recipe


    Infolettre Marchés Publics de Montréal

    Sign up to receive the latest news!

    We will not sell, lease or exchange your personal data to,
    or share your personal data with, any third party.