This easy and delicious poached egg recipe is perfect for a quick, nutritious breakfast or brunch. With crispy bacon, savory mushrooms, and creamy poached eggs, it’s a simple yet satisfying dish. You can easily customize it with common ingredients, making it a versatile choice for any meal. Enjoy a rich, flavorful start to your day!
Ingredients Needed:
- 140g diced thick-cut, smoked bacon
- 300g wild mushrooms
- 30g butter
- 4 thick slices of brioche, toasted (or any bread)
- 30ml white wine vinegar
- 4 large eggs
How To Make Poached Egg Recipe?
- Boil the Water: Fill a saucepan with cold water and bring to a boil.
- Cook Bacon and Mushrooms: In a skillet, cook the bacon for 3 minutes. Add mushrooms, season with salt and pepper, and cook for 5 minutes. Add butter, sauté for 1-2 minutes, then drain on paper towels.
- Prepare the Toast: Press the toasted brioche into the leftover pan fat, then place on plates. Top with bacon and mushroom mixture.
- Poach the Eggs: Add vinegar and salt to the boiling water. Stir to create a whirlpool. Crack eggs into bowls and gently drop into the water. Cook for 2 minutes, then check for firmness. If soft, remove; if wobbly, cook for 10 more seconds.
- Serve: Place poached eggs on top of the toast, season, and drizzle with mushroom juices. Serve immediately.
Recipe Tips:
- Use fresh eggs: The fresher the eggs, the better the poached eggs will hold their shape.
- Maintain a gentle simmer: Boil the water gently to avoid breaking the eggs when poaching.
- Don’t overcrowd the pan: Poach eggs in batches if needed to prevent them from sticking together.
- Season your mushrooms well: Season the mushrooms and bacon mixture to enhance the flavors.
- Press the brioche into the pan fat: It adds extra flavor to the toast and makes it crispy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftovers cool to room temperature. After that, store them in an airtight container in the fridge for up to 1 day.
- Reheat: Reheat the mushroom and bacon mixture in a skillet over low heat for 3-5 minutes. For the poached eggs, gently warm them in simmering water for about 30 seconds.
Nutrition Facts:
- Calories: 210 kcal
- Total Fat: 13g
- Saturated Fat: 4.33g
- Cholesterol: 200mg
- Sodium: 550mg
- Potassium: 610mg
- Total Carbohydrate: 8g
- Dietary Fiber: 2.2g
- Sugars: 4.87g
- Protein: 16g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Egg Yolk Ravioli Recipe
- Gordon Ramsay Scotch Eggs Recipe
- Gordon Ramsay Eggs Benedict Recipe
Gordon Ramsay Poached Egg Recipe
Description
This easy and delicious poached egg recipe is perfect for a quick, nutritious breakfast or brunch. With crispy bacon, savory mushrooms, and creamy poached eggs, it’s a simple yet satisfying dish. You can easily customize it with common ingredients, making it a versatile choice for any meal. Enjoy a rich, flavorful start to your day!
Ingredients
Instructions
- Boil the Water: Fill a saucepan with cold water and bring to a boil.
- Cook Bacon and Mushrooms: In a skillet, cook the bacon for 3 minutes. Add mushrooms, season with salt and pepper, and cook for 5 minutes. Add butter, sauté for 1-2 minutes, then drain on paper towels.
- Prepare the Toast: Press the toasted brioche into the leftover pan fat, then place on plates. Top with bacon and mushroom mixture.
- Poach the Eggs: Add vinegar and salt to the boiling water. Stir to create a whirlpool. Crack eggs into bowls and gently drop into the water. Cook for 2 minutes, then check for firmness. If soft, remove; if wobbly, cook for 10 more seconds.
- Serve: Place poached eggs on top of the toast, season, and drizzle with mushroom juices. Serve immediately.
Notes
- Use fresh eggs: The fresher the eggs, the better the poached eggs will hold their shape.
- Maintain a gentle simmer: Boil the water gently to avoid breaking the eggs when poaching.
- Don’t overcrowd the pan: Poach eggs in batches if needed to prevent them from sticking together.
- Season your mushrooms well: Season the mushrooms and bacon mixture to enhance the flavors.
- Press the brioche into the pan fat: It adds extra flavor to the toast and makes it crispy.