Poached Egg with Roasted Shiitake and Shallots
As an alternative to "traditional" breakfast dishes I decided to experiment with fresh leftovers in the fridge to create something yummy and fulfilling. In the following I have included a single serving recipe to accomodate one egg which is poached best individually. The result should be a fluffy egg with a creamy yolk reclining ontop of carmelized roasted vegetables.
Poached Egg with Roasted Shiitake and Shallots
As an alternative to "traditional" breakfast dishes I decided to experiment with fresh leftovers in the fridge to create something yummy and fulfilling. In the following I have included a single serving recipe to accomodate one egg which is poached best individually. The result should be a fluffy egg with a creamy yolk reclining ontop of carmelized roasted vegetables.
Open in Cookpad AppSteps
- 1
Using a sharp knife, roughly chop shiitakes and shallot
- 2
On a sheet of aluminum foil, toss the chopped mixture with olive oil and honey while adding a pinch of salt
- 3
Cup mixture with the aluminum foil and roast in the oven for 10 - 15 minutes on broil
- 4
Once mixture is cooked to aromatic crispy perfection, we will have the poaching begin!
- 5
In a small pot, boil together water, vinegar, and a dash of salt
- 6
Crack one egg into a small dish or measuring cup
- 7
When water is at a simmer to a boil, swirl the liquid creating a sort of "whirlpool" in your pot. Then continue to slide the cracked egg gently from the cup to the pot
- 8
Within 2 to 3 minutes your egg will be ready to be scooped with a slotted spoon. You will be sure to see the yolk forming a rotund deliciousness
- 9
To serve, place roasted mixture on a place then top with poached egg, parsley, and cracked pepper
- 10
Bon Appetite !
Cooksnaps
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