Oeufs au plat

Oeufs au plat

From
Posh Eggs
Serves
2
Prep
10 mins
Photographer
Louise Hagger

Serve these ‘eggs on a plate’ simply dressed with the browned buttery juices from the pan and pimped up with garlicky fried mushrooms.

Ingredients

Quantity Ingredient
200g mixed wild mushrooms, such as shiitake, oyster or enoki
30g butter
1 garlic clove, crushed
few thyme sprigs
handful chopped flat-leaf parsley
4 eggs
salt
freshly ground black pepper

Method

  1. Brush the mushrooms clean and slice them. Melt half the butter in a pan over medium heat. Fry the garlic for 30 seconds, then add the mushrooms, thyme and season with salt and pepper. Increase the heat to high and cook for 4–5 minutes, then fold through the parsley.
  2. Meanwhile in a separate pan, melt the remaining butter over medium heat. Break two of the eggs into a cup, being careful not to pierce the yolks, then pour into the pan. Cover the pan for 30 seconds, then uncover and cook for about 1½ minutes, until the whites have set. Season and slide the eggs onto a plate. Cook the remaining eggs in the same way. Spoon the herby mushrooms and any butter from the pan over the top and serve.
Tags:
eggs
breakfast
lunch
dinner
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again