🍳 Poached Eggs over Wild Mushrooms & Whipped Ricotta on Sourdough
Velvety poached eggs melt into earthy sautéed mushrooms, all resting on a thick slice of rustic sourdough slathered with lemon-whipped ricotta. It’s savory, luxurious, and softly messy — like something you’d eat in a hidden countryside café.
⸻
📝 Ingredients (serves 2): • 2 large eggs • 1 cup wild mushrooms (shiitake, oyster, or cremini), roughly chopped • ½ cup ricotta cheese • Zest of ½ lemon • 1 tbsp olive oil or butter • 2 thick slices of sourdough bread, toasted • Salt, pepper, fresh thyme • Splash of white vinegar (for poaching)
⸻
🔥 Instructions: 1. Make whipped ricotta: In a bowl, mix ricotta, lemon zest, salt, and black pepper. Whip until creamy and light. Set aside. 2. Sauté mushrooms: Heat olive oil or butter in a pan. Add mushrooms, season with salt, pepper, and thyme. Cook until golden and slightly crisp on edges. Set aside. 3. Poach eggs: Bring a small pot of water to a gentle simmer. Add a splash of vinegar. Swirl the water and carefully crack in each egg. Cook 3 minutes for runny yolk. Remove with slotted spoon. 4. Assemble: Spread whipped ricotta on toasted sourdough. Add a layer of mushrooms. Gently place a poached egg on top. Finish with flaky salt, cracked pepper, and a drizzle of olive oil.
⸻
🥚 Love refined breakfast plates like this? Comment EGGS to get our Gourmet Brunch & Egg Recipes eBook — just $3.90 USD Or comment 100 to unlock the 100-eBook bundle with over 80,000 recipes for only $5 USD
