Poached Eggs With Mushrooms

1. 1

   Heat 3 tablespoons olive oil in a skillet set over med-high heat.

2. 2

   Add sliced mushrooms and saute until lightly browned.

3. 3

   Reduce heat, add wine and simmer until almost all of the liquid has evaporated.

4. 4

   Add remaining olive oil and minced garlic.

5. 5

   Cook until garlic is lightly bronwed, add parsley toss with mushrooms, remove from heat.

6. 6

   Brin 2 inches of water to a boil in a large skillet or saucepan with dilstilled vinegar, reduce heat to a simmer.

7. 7

   Break eggs, (only 2 at a time) into the water and poach until whites are firm and yolks are done to desired hardness.

8. 8

   2-3 minutes for runny yolks, 5-6 for firm.

9. 9

   Toast bread or baguette, butter.

10. 10

    Dive mushrooms among plates, drain eggs with slotted spoon, place 2 on each plate, on top of mushrooms.

11. 11

    Sprinkle with salt, pepper and cumin, serve with toast.

* Per serving · 4 servings · Values may vary.