Buttery Mushrooms with Poached Eggs & Dukkah

This breakfast / lunch / dinner is all about some of my favourite things. Poached eggs! Buttery, garlicky mushrooms! Crunchy nutty, dukkah! And some leaves for greeness. It’s soo soo good.

If you don’t have the time or inclination to make the dukkah, see the ‘no dukkah’ variations below. I’ve just used large button mushrooms in the photo but pretty much any mushroom will work cooked this way.

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Buttery Mushrooms with Poached Eggs & Dukkah

Total Time 30 minutes minutes

Servings 2 people

Ingredients

• 4 tablespoons butter
• 500 g mushrooms sliced if large
• 2 cloves garlic sliced
• 4 poached eggs
• 6-8 tablespoons dukkah
• salad leaves to serve

Metric - US Customary

Instructions

• Heat a large frying pan on a medium high heat. Add butter and allow to melt and coat the bottom of the pan before adding the mushies and garlic. Cook, stirring every few minutes until the mushrooms are well browned and tender. If the butter starts to burn, turn the heat down.
• Taste and season mushrooms with salt, remembering the dukkah is going to add some salt too.
• Divide mushies between two plates. Top with poached eggs. Sprinkle dukkah over and pop the salad leaves on the side.

Variations

no dukkah – you really need to sort that out! But in the mean time, the eggs and mushies are amazing with a dollop of home made mayonnaise or just sprinkle over some roasted nuts or seeds to give you that extra flavour and crunch.

carb lovers – pile everything on hot buttered sourdough toast. Or serve with warm flat bread.

more substantial (low carb) – add some hazlenuts on the top.

different veg – pretty much any roast or pan fried veg will work with the egg and dukkah treatment. I especially love roast broccoli, cauliflower or brussels sprouts.

egg-free – replace poached eggs with some soft cheese. And add a handful roast hazelnuts or almonds for extra substance.

carnivore – serve with bacon or ham!

paleo (grain, legume & dairy-free) – replace butter with olive oil.

Waste Avoidance Strategy

butter – will keep in the fridge for weeks.

mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.

garlic – will keep for months in the pantry. I wrap in a brown paper bag to protect from light and prevent shooting.

eggs – will keep in the fridge for weeks or use for another meal.

dukkah – will keep for a few months in an airtight container in the pantry.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.

Prepare Ahead

You can cook the mushrooms ahead but poached eggs are best when freshly cooked. Cooked mushrooms will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a pan with a little oil or butter.