This was inspired by an item I saw on a menu. I thought “I can do that”…and so for brunch yesterday, I did! Everyone (our friend, my husband, and me) seemed to like it.

Ingredient (serves 3)

• 1 package mixed mushrooms (shitake, portabella, crimini, oyster)
• 1 baby zucchini
• 1/2 red bell pepper
• 6 eggs
• 1/2 onion
• 3 pieces of toast
• 1/4 cup parsley chopped
• salt and pepper to taste

The method

1. sautee the onion with some olive oil until it is golden.
2. Grate the zucchini, chop the peppers into tiny pieces. Chop parsley.
3. Add mushrooms and chopped veggies/herbs to pan with onion. cook down (prob 5-7 mins). Set aside
4. Poach the eggs. the method I usd: Fill a saucepan with about 3 inches of water (I actually used 3 pots for the 6 eggs…this kept them separate). Bring to a low boil (just boil) and lower the flame. You want something between a simmer and a boil.
5. Have your eggs cracked–I used small pinch bowls for each egg.
6. Add a splash of vinegar to your saucepans.
7. Slide your eggs in and make a swirl in the water with the back of the spoon (to bring the white together). Cover and set a timer for 4 mins. that’s the max if you want runny eggs.
8. If you have a 2″ round cookie cutter get that out.
9. Toast some bread. cut a 2’round in the bread. leave the cookie cutter ont he bread. it is your mold.
10. Spoon mushroom mixture into the round.
11. Top with 2 poached eggs. repeat. sprinkle with pepper and salt and serve with some more toast.