Saturday, March 27, 2010

Poached egg with ham on English muffin with basil oil and sauteed mushrooms

A super-simple breakfast dish; the real stars of this are the basil oil and the shaved parmesan. Now you're ready to start your day!!

Ingredients (for 2):

  • 4 eggs (or 2, if you only want 1 per person)
  • 4 pieces country ham or peameal bacon
  • small bunch of fresh basil leaves, chopped roughly
  • 8-10 cremini mushrooms, sliced
  • 2 english muffins
  • fresh parmesan
  • coarse sea salt, and pepper
  • olive oil
  • splash of white vinegar
  1.  Preheat oven to 150 (to keep things heated if you're not working quickly enough). Toast the English muffins and keep warm in the oven. 
  2. Heat a small skillet on medium-high. Add a drizzle of oil. Cook the ham until just browned on each side. Place on top of English muffin.
  3. In the same skillet on high heat, cook the mushrooms in a bit of olive oil and butter until browned.
  4. Meanwhile, bring a medium or large sized pot of water to a rolling boil. Add a splash of vinegar. Stir the water in a circular motion and carefully crack the eggs and drop into the middle of the swirling water (this will help the whites keep shape). Cook until the whites are just set and the yolk is still runny; about 45 seconds to 1 minute. Remove with a slotted spoon. and place atop the ham on the muffin.
  5. Place chopped basil in a mortar and pestle. Add a good glug of olive oil and some coarse sea salt. Mash until well incorporated. 
  6. Time to plate! Place the mushrooms on the plate any way you like. Top the egg with basil oil and shaved parmesan. Season with salt & pepper. Enjoy!

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