Posts tagged ‘poached egg’

December 16, 2010

South Texas Locavore | Mushrooms on Toast, Poached Backyard Egg

I am so happy to have a friend who is raising beautiful chickens.  Her name is Mylene, and her urban “farm” in a North San Antonio neighborhood produces all manner of vegetables and flowers, and as of November, the little jewels that star in this dish.  Upon arrival, I found her chickens happily pecking around Mackey Farms, softly clucking their pleasure.  Cherub had a fantastic time following them around and tempting them with deep green leaves of kale, like chicken catnip.  I had fun holding them and watching them.  It’s like an avian version of an aquarium.  But make no mistake, these birds aren’t a quirky diversion.  Just like the vegetables in her beds, they’re there to put food on her family’s table.

I will never, ever turn down a few fresh eggs.  I will honor every ounce of the effort that chicken gave to produce that egg and eat it with all the reverence of a holy meal.  So when she offered me five, including one that was laid while I visited, I knew exactly how I would use them – mushrooms on toast.  It’s a true bistro classic, elevated here by earthy Texas mushrooms and, of course, those transcendent eggs.  It’s a simple, humble dish – you can have it for lunch, you can have it with your tea.  Please, I urge you, try it.

Mushrooms on Toast with Poached Backyard Egg, Serves 2

4 cups of fresh, local mushrooms, diced.  I used 2 cups of crimini and 2 cups of shiitake.

1 shallot, finely diced

2 thick slices of the crusty bread of your choosing.  I used a buttermilk sourdough.

Vermouth, a splash

1 leaf of Texas sorrel, cut into ribbons, for garnish

1/2 t butter

olive oil, salt, pepper

2 beautiful Mackey Farms eggs

Coat the bottom of a large frying pan very generously with olive oil, and heat until shimmering.  Add the mushrooms, allowing them to sear, about 3 minutes.  Deglaze with the vermouth.  Then add the chopped shallots and turn the heat to medium-low.  Season well with salt and pepper, and stir regularly for another 3-4 minutes.  This is a good time to make your toast.

Now poach the eggs for 2 1/2 – 3 minutes in simmering water – long enough from the white to be firm, but without cooking the yolk through.

Add the butter to your mushrooms and give it a stir to incorporate

Spoon the mushrooms onto your toast, and top it with the egg and a tiny sprinkle of sea salt.  Garnish with the sorrel ribbons.  There is no doubt you will enjoy this.

Playlist included Maybe Sparrow, by Neko Case.

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