Poached Egg on Toast with Mushrooms and Garlic Blossoms

Poached Egg on Toast with Mushrooms and Garlic Blossoms

Summer holidays are the perfect moment to spoil yourself with a gourmet brunch!
 

Ingredients

  • 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!
Preparation
10 minutes
Cooking
10 minutes
Servings
4 portions
Category
Breakfasts and brunch
Recipe by
Nicole Anne Gagnon