Nut bread with mushrooms and poached egg

Name: Nut bread with mushrooms and poached egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Mushrooms; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 8 discs Hazelnut bread (approx. 50 g each); 5 TABLESPOONS Wine vinegar; 8 Eggs (size M); 8 smaller leaves lettuce; 5-6 Stem(s) Parsley; 7-10 Tbsp Oil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Mushrooms
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
8 discs Hazelnut bread (approx. 50 g each)
5 TABLESPOONS Wine vinegar
8 Eggs (size M)
8 smaller leaves lettuce
5-6 Stem(s) Parsley
7-10 Tbsp Oil

Directions

1
Clean, trim and quarter the mushrooms. Heat 1 tablespoon of oil in a pan. Fry the mushrooms for 3-4 minutes while turning them brown, season with salt and pepper and remove. Add 2 tablespoons of oil in portions to the pan. Fry the slices of bread in the oil until brown in portions, remove.
2
Bring 1 litre of water to the boil in a wide pot. Season with salt and vinegar. Lightly brush a soup ladle with oil. Beat the eggs one after the other into the soup ladle and carefully slide them into the vinegar water. With a spoon, place the egg white over the egg yolk. Cook at low heat for about 4 minutes. Remove the eggs and let them drip off on a plate
3
Clean and wash the salad. Wash parsley, shake dry and, except for something to garnish, pluck leaves from the stalks and chop. Place 1 lettuce leaf on each bread. Arrange mushrooms and 1 egg each on top, sprinkle with parsley and pepper. Arrange breads on plates and garnish with parsley