Creamy Mushrooms and Egg
On the weekend my breakfasts tend to be a bit more extravagant than during the week. During the week I’m cooking quite a bit so often keep it really simple – mostly cereal. It was a chilly start this morning (Saturday) and I wanted something rich. Knowing I had some cream to use up before it went off I knocked up this creamy mushrooms and egg recipe. It’s really easy to make with only a few ingredients, yet it packs lots of comforting flavours.
Creamy Mushrooms and Egg
September 29, 2018
: 1
: 2 min
: 5 min
: 7 min
: very easy
A creamy comforting breakfast dish
Ingredients
- 5 medium chestnut mushroom, sliced
- 1 large free range egg
- 1 garlic clove, crushed
- 1 teaspoon parsley, finely chopped
- splash of double cream
- knob of salted butter
- salt and black pepper to taste
Directions
- Step 1 Heat a knob of butter in a skillet or small frying pan.
- Step 2 Place the mushrooms in the pan and fry on a medium heat for about 4 minutes. Add garlic, stir and cook for a further minute.
- Step 3 Add cream, stir, then move a bit of the creamy mushroom over to the side of the pan to create a crater. Crack in an egg and poach in the sauce on a lowish heat until the egg white has set. Add salt and pepper to taste.
- Step 4 Once cooked sprinkle with fresh parsley.
- Step 5 Serve with toast to mop up that delicious creamy sauce.
Lovely!