Sautéed sprouts and mushrooms with poached egg

Summary

Ever been on the hunt for a breakfast dish that’s both sumptuous and nourishing? Look no more! The Sautéed sprouts and mushrooms with poached egg is the perfect combination of rich flavors and health-packed ingredients. This guide will give you a tour through the creation of this culinary masterpiece, ensuring every bite is worth the effort.

Ingredients

  • Fresh Brussels sprouts: 1 cup, halved (240 ml)
  • Button mushrooms: 1 cup, sliced (240 ml)
  • Olive oil: 1 tablespoon (15 ml)
  • Fresh garlic: 2 cloves, minced
  • Salt: ½ teaspoon (2.5 ml)
  • Black pepper: ¼ teaspoon (1.25 ml)
  • Fresh eggs: 2
  • Vinegar: 1 teaspoon (5 ml) for poaching
  • Fresh parsley: for garnishing

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 2

Nutritional Facts (per serving)

  • Calories: 220
  • Protein: 12g
  • Carbohydrates: 15g
  • Dietary Fiber: 5g
  • Sugars: 3g
  • Fat: 12g
  • Saturated Fat: 3g
  • Cholesterol: 185mg
  • Sodium: 350mg

The Art of Making Sautéed sprouts and mushrooms with poached egg

  1. To start off, place a non-stick skillet on the stove at medium heat and drizzle the olive oil.
  2. Once the oil warms up, toss in the minced garlic and let it sizzle for about a minute.
  3. Time to add your halved Brussels sprouts and sliced mushrooms to the skillet.
  4. Sprinkle the salt and pepper over the vegetables and stir occasionally, letting them sauté for around 10 minutes.
  5. In a separate pot, bring water to a gentle simmer and add a teaspoon of vinegar.
  6. Crack one egg into a small bowl, ensuring the yolk remains intact.
  7. Create a gentle whirlpool in the simmering water using a spoon and slide the egg into the center.
  8. Allow the egg to poach for about 3-4 minutes for a soft yolk.
  9. Remove the egg using a slotted spoon, allowing any excess water to drain.
  10. Repeat the poaching process with the second egg.
  11. Serve your sautéed sprouts and mushrooms on a plate, topped with the beautifully poached egg.
  12. Garnish with fresh parsley.

Handy Tips

  1. For a firmer poached egg, allow it to cook for an additional minute or two.
  2. Always use fresh eggs for poaching; they hold together better in the water.
  3. The addition of vinegar in the poaching water helps to coagulate the egg white swiftly.

Savory Serving Suggestions

  • Consider having your Sautéed sprouts and mushrooms with poached egg atop a slice of whole-grain toast. Adds a delightful crunch!
  • A sprinkle of chili flakes can give a nice kick for those who enjoy a bit of heat.
  • A light drizzle of truffle oil can elevate the dish, offering a gourmet touch.

in conclusion

At AH7, we strive to offer recipes that tick both the flavor and nutrition boxes. Sautéed sprouts and mushrooms with poached egg effortlessly combines the wholesome goodness of veggies with the rich protein of eggs. Whether it’s a weekday breakfast or a weekend brunch, this dish promises a meal that’s as delightful as it is nutritious. Here’s to starting your day with an energy-packed, delectable plate!

Sautéed sprouts and mushrooms with poached egg

Ever been on the hunt for a breakfast dish that’s both sumptuous and nourishing? Look no more! The Sautéed sprouts and mushrooms with poached egg is the perfect combination of rich flavors and health-packed ingredients. This guide will give you a tour through the creation of this culinary masterpiece, ensuring every bite is worth the effort.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutritions

Nutrition Facts
Sautéed sprouts and mushrooms with poached egg
Amount per Serving
Calories
220
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
185
mg
62
%
Sodium
 
350
mg
15
%
Carbohydrates
 
15
g
5
%
Fiber
 
5
g
21
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Fresh Brussels sprouts: 1 cup halved (240 ml)
  • Button mushrooms: 1 cup sliced (240 ml)
  • Olive oil: 1 tablespoon 15 ml
  • Fresh garlic: 2 cloves minced
  • Salt: ½ teaspoon 2.5 ml
  • Black pepper: ¼ teaspoon 1.25 ml
  • Fresh eggs: 2
  • Vinegar: 1 teaspoon 5 ml for poaching
  • Fresh parsley: for garnishing

Instructions

  • To start off, place a non-stick skillet on the stove at medium heat and drizzle the olive oil.
  • Once the oil warms up, toss in the minced garlic and let it sizzle for about a minute.
  • Time to add your halved Brussels sprouts and sliced mushrooms to the skillet.
  • Sprinkle the salt and pepper over the vegetables and stir occasionally, letting them sauté for around 10 minutes.
  • In a separate pot, bring water to a gentle simmer and add a teaspoon of vinegar.
  • Crack one egg into a small bowl, ensuring the yolk remains intact.
  • Create a gentle whirlpool in the simmering water using a spoon and slide the egg into the center.
  • Allow the egg to poach for about 3-4 minutes for a soft yolk.
  • Remove the egg using a slotted spoon, allowing any excess water to drain.
  • Repeat the poaching process with the second egg.
  • Serve your sautéed sprouts and mushrooms on a plate, topped with the beautifully poached egg.
  • Garnish with fresh parsley.

Notes

For a firmer poached egg, allow it to cook for an additional minute or two.
Always use fresh eggs for poaching; they hold together better in the water.
The addition of vinegar in the poaching water helps to coagulate the egg white swiftly.
Consider having your Sautéed sprouts and mushrooms with poached egg atop a slice of whole-grain toast. Adds a delightful crunch!
A sprinkle of chili flakes can give a nice kick for those who enjoy a bit of heat.
A light drizzle of truffle oil can elevate the dish, offering a gourmet touch.

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