Poached Eggs With Mushrooms Two Ways

1. 1

   Preheat oven to 450u00b0F with racks in upper and lower thirds.

2. 2

   Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.

3. 3

   Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautemushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and saute 1 minute. Stir in parsley mixture and butter and saute until butter has melted. Season with salt. Remove from heat and keep warm, covered.

4. 4

   Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.

5. 5

   Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.

* Per serving · 4 servings · Values may vary.