Poached Eggs with Mushroom Home Fries

May 2007
Poached Eggs with Mushroom Home Fries

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Makes: 4 servings

Prep: 10 mins

Cook: 45 mins

  • 2 large baking potatoes, peeled and cut into small cubes
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 12 ounces wild mushrooms, tough stems discarded and caps quartered if large
  • 1 small red onion, finely chopped
  • 1/2 teaspoon herbes de Provence
  • Pepper
  • Distilled white vinegar
  • 8 large eggs
  1. In a medium saucepan, add the potatoes and enough cold water to cover. Add salt and bring to a boil. Lower the heat and simmer until tender, about 8 minutes. Drain in a colander and let cool.
  2. In a heavy skillet, heat 1 tablespoon each olive oil and butter over medium heat. Add the mushrooms, onion and herbes de Provence; season with salt and pepper and cook, stirring often, until the vegetables are tender, about 10 minutes. Transfer to a bowl and cover to keep warm. Wipe out the skillet.
  3. Add the remaining 1 tablespoon each olive oil and butter to the skillet and heat over medium heat. Add the potatoes, season with salt and pepper and fry, without disturbing, until crusty, about 5 minutes. Flip and fry until golden on the other side, about 3 minutes more. Stir in the mushrooms and cook until heated through.
  4. Meanwhile, fill a large, deep skillet with 1 1/2 inches of water. Add a splash of vinegar and a pinch of salt, cover and bring to a simmer. Working in 2 batches, crack 4 eggs into the simmering water and cook until desired doneness, 2 to 3 minutes for soft yolks. Using a slotted spoon, transfer the eggs to paper towels and blot dry slightly.
  5. Divide the home fries among 4 plates, top with 2 eggs each and season with salt and pepper.
Tip Side note
  • Serve the eggs and home fries over wilted greens.