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Poached eggs with Portobello mushrooms recipe image

Print Poached eggs with Portobello mushrooms

Portabello mushrooms make an excellent vehicle for creamy poached eggs. Eat with a pile of just-wilted spinach for a bread-free vegetarian breakfast or a quick dinner. Use the very best eggs you can for this – you'll really taste the difference. If you've got time, try this with roasted cherry tomatoes on the vine.


Quick ideas  


  • 4 Portobello mushrooms, cleaned
  • Olive oil
  • 2 eggs
  • Dash white wine vinegar
  • Salt & pepper


  1. Place the mushrooms skin side down on a grilling tray. Brush with a little olive oil and season. Place under a medium grill for about 7-10 minutes, turning once, until cooked.
  2. While the mushrooms are cooking, bring a pan of water to the boil. Add a little vinegar to the water. Crack the eggs into two cups. Stir the water until it looks like a whirlpool. Turn the heat down so the water is simmering not boiling.
  3. Gently add the eggs one by one to the circling water. Cook for 3 minutes at a simmer. Remove from the pan and season with salt and pepper. Serve with the mushrooms.
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