Sometimes you have to work with what you’ve got and there is little room for mistakes.In theory, there is always margin for clumsiness when it comes to my recipes, but not being one who likes to post about a failed poached egg on toast, today’s recipe for creamy mushrooms and eggs for our french Fridays with Dorie group was a bit of a challenge.
I cooked spring onions and chestnut mushrooms in olive oil and butter, added cream, salt and pepper to make a creamy topping to be sandwiched between the brioche toast and the perfectly poached egg.
It turns out the egg has a mind of it’s own and refuses to do his job correctly, the white at odds with the yolk, not enveloping it at all. Just strands of white swimming with no direction and a yolk that needs to be runny in order for this post to make any sense. So suddenly it’s all about not letting it cook too much. How should I know? It’s my first poached egg.