Name: Poached Eggs with Mushrooms Two Ways
Cook time: 1 1/4 hr
Total time: 1 1/4 hr
Yield: Makes 4 servings
Ingredients: 3 pounds white mushrooms, divided; 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling; 1/2 cup packed flat-leaf parsley sprigs; 4 garlic cloves; 1 tablespoon red-wine vinegar; 1 tablespoon unsalted butter; 1 tablespoon distilled white vinegar; 8 large eggs; 3/4 teaspoon cumin seeds, toasted and lightly crushed; Flaky sea salt such as Maldon; buttered baguette slices

Image may contain Food Dish Meal Plant Cutlery and Fork

Photo by Romulo Yanes

This substantial early-fall dish was inspired by one served at Au Vieux Chêne, in Paris. Roasting some of the mushrooms and sautéing the rest until just warmed through creates different flavors and textures. Cumin seeds—popular with today's Parisian chefs—deepen the earthiness.

Cook's note:

Eggs will not be fully cooked.

Recipe notes

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Recipe notes

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