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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
  • Celebrate the Easter holiday during the long weekend with a delicious homemade brunch!

    Ingredients

    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)

    Preparation

    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.


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