About Karen

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A B&B Landlady who trains others to run B&Bs and market them. Also run a very nice non stuffy B&B in the lovely Shropshire Hills. Love dogs!

Friday, 13 July 2012

Herby Mushrooms on Granary Toast topped with a Poached Egg


I've recently put this onto the breakfast menu as a permanent feature and it's proving very popular. I pop it onto some homemade granary bread that has been toasted but it would also work well on toasted brioche.

4 or 5 medium sized flat mushrooms - mini portabella work well but it's also nice with chestnut
2 or 3 sprigs of lemon thyme ( or use normal thyme with a little lemon zest added )
2 or 3 sprigs of parsley
2 or 3 chives
good knob of butter
thickly sliced granary bread
a poached egg ( see earlier recipe in this blog )

Slice the mushrooms thickly.
Strip the leaves from the thyme, Roughly chop the parsley. Snip or chop the chives into tiny pieces.
Melt the butter in a small frying pan. Add the mushrooms over a medium heat and fry till they start to release their juices. Season to taste with salt and pepper ( for me this is about a quarter teaspon of salt and 4 grinds of black pepper ). Add nearly all the herbs to the mushrooms, leaving about 1/2 teaspoon
Toast and butter the bread.
Pile the mushrooms onto the toast on a warm plate. Top with the poached egg and add the remaining herbs.

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