recipe: autumn mushrooms with poached eggs

Mushrooms are a hero ingredient, cheap and full of flavour and able to transform the most mundane of ingredients into something vaguely luxurious and satisfying. As autumn draws in mushrooms are plentiful and their vegetable ‘meatiness’ is perfect to pep up more basic dishes; they are also great value and quick to cook so they are a perfect fridge staple.

This dish is ideal for breakfast but also makes a great quick lunch which can be rolled out in 10 minutes from start to finish.

If a poached egg scares you then just add a fried or even scrambled egg! I promise you though that provided your poaching water isn’t bubbling too aggressively (a few light bubbles in enough), you as a good glut of malt vinegar to the water and your egg is fresh you can’t go too wrong.

Ingredients – serves 1

  • 1 slice granary bread
  • 1tsp olive oil
  • Knob of butter
  • 125g chestnut mushrooms, sliced
  • 2 spring onions
  • 1 sprig of thyme
  • 50g shredded kale
  • Pinch of chilli flakes
  • Malt vinegar
  • 1-2 eggs


  1. Heat a frying pan on a medium heat. Add oil and butter, spring onions, thyme and mushrooms and cook for 5 minutes until the onions are soft and the mushrooms are softening.
  2. Meanwhile boil the kettle and then fill a separate saucepan. Add a good glug of malt vinegar and bring to a light simmer (a rapid boil with big bubbles is too hot so turn the pan down).
  3. Add the kale and chilli to the mushroom pan to allow the kale to soften. Season with salt and pepper and stir.
  4. Pop your bread into the toaster.
  5. Finally, crack your eggs and drop into the pan of water from a small height (this helps stop the egg from spreading). Cook for 3-4 minutes depending on how large your eggs are.
  6. Once your toast has popped, top with the mushroom mixture and then the poached eggs.

Pop those yolks and enjoy!

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