Poached Eggs on Portobello Mushrooms with Goat's Cheese

Chef

Sophie Dahl

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Cookbook

Miss Dahl's Voluptuous Delights

Published by William Morrow

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This image courtesy of Joseph DeLeo

I make this when I’m a bit breaded out, but hungry. Portobello mushrooms have a satisfying meatiness about them that sates without the heaviness of a full English breakfast.

Serves2

Cooking Methodbroiling, poaching

CostInexpensive

Easy

Total Timeunder 30 minutes

Recipe Coursemain course

Dietary Considerationgluten-free, halal, kosher, low carb, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealbreakfast, brunch, lunch

Taste and Texturecheesy, herby, meaty, savory, tangy, umami

Ingredients

2 generously sized portobello mushrooms
Salt and pepper
Olive oil
2 thick rounds of soft goat cheese
2 eggs
1 teaspoon of white vinegar (for poaching)
1 sprig of fresh tarragon, chopped

Instructions

Preheat the broiler. Wash the mushrooms and remove the stems, season with salt and pepper and give them a glug of olive oil: a spoonful should do. Crumble the goat cheese.
Pop the mushrooms stem side up under the broiler for about 5 minutes. While they are searing away, poach the eggs in a pan of gently boiling water. A teaspoon of white vinegar should stop them from separating.
You can do one of two things with the goat cheese: you can add it on top of the mushrooms when you put them under the broiler, so it browns: or you can put it on just after they come out.
You should poach the eggs for about 3 minutes if you want them soft in the middle (5 if you want them stern and unyielding). Drain them, put them on top of your crumbly goat’s cheese mushroom mix. Scatter some chopped tarragon on the top, grind on a bit of pepper and voila!