Rustic Poached Eggs with Whipped Ricotta & Wild Mushrooms
🍳 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.
⸻
đź“ť 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
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#poachedeggs #wildmushrooms #gourmettoast #100ebooks #brunchrecipe #ricottatoast #cozykitchen #eggdish #refinedcomfort #homemadegourmet
Rustic Poached Eggs with Whipped Ricotta & Wild Mushrooms
🍳 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.
⸻
đź“ť 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
#poachedeggs #wildmushrooms #gourmettoast #100ebooks #brunchrecipe #ricottatoast #cozykitchen #eggdish #refinedcomfort #homemadegourmet
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