Poached eggs with garlic mushrooms
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Poached eggs with garlic mushrooms
  Eggs    Garlic    Mushrooms    Brunch  
Last updated 6/12/2012 12:57:29 AM. Recipe ID 20040. Report a problem with this recipe.
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      Title: Poached eggs with garlic mushrooms
 Categories: Eggs, Main dish, Brunch
      Yield: 2 Servings
 
     75 g  Small button mushrooms
           -- sliced
     25 g  Butter
           -OR sunflower margarine
      1    Garlic clove; crushed
      2 tb Parsley, finely chopped
      4 tb Vegetable stock
      2    Eggs, lightly poached
           Salt and pepper
 
  Nothing is more delicious than mushrooms cooked in butter with garlic
  and parsley - so simple, yet unbeatable. As a topping for poached
  eggs they come into their own as a wonderful light meal at any time
  of the year.
  
  Sauté the mushrooms in the butter or sunflower margarine until lightly
  cooked, then stir in the garlic and parsley and cook gently for a
  further 2-3 minutes. Season with a little salt and pepper and add the
  stock. Heat through. Place the eggs in separate ramekin dishes and
  spoon the mushroom mixture over the top. Serve at once with warm
  granary bread and a crisp salad.
  
  




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Recipe ID 20040 (Apr 03, 2005)

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