Breakfast is my favourite meal of the day. As much as I love bacon, sometimes I just crave a vegetarian breakfast.
How could vegetarian be good over bacon, you might ask? Well, if you love buttery mushrooms, creamy goats cheese or feta and poached eggs, you will LOVE this breakfast as much as I do.
Buttery thyme mushrooms with poached eggs and creamy goats cheeseServes 1
Fresh or dried thyme leaves
2 - 3 mushrooms (I use cup mushrooms. If you use a different kind, you want about a small handful)
Meredith Dairy goat cheese (marinated in olive oil, garlic and thyme) or full cream danish feta (marinated or plain) - either choice is delicious!
Garlic chives or spring onions
1. Slice the mushrooms. Melt the butter in a small pan (with a tiny bit of olive oil to stop the butter from burning), adding the thyme leaves and mushrooms. Turn the pan to a low heat, turning the mushrooms regularly. Once golden and your mushrooms are soft, they are ready. So keep an eye on them as you work through the next steps.
2. Fill a small pot three-quarters full of water, adding in about 1 tsp of white vinegar. Put the pot over a high heat, bringing it to the boil. Once boiling, turn down to a low heat.
3. Using a spoon or knife, mix the water in the pot until it creates a small "spin". Crack your eggs into the water while it's still moving. Poach the eggs to your liking. I usually wait until the eggs have turned white and the edges of the egg are no longer whispy. You want the egg to be soft and springy. If the edges are too firm, your centre will be as well.
4. On a piece of thick butter toast (sour dough or rye is amazing for this), place your eggs, followed by the mushrooms (with any left over butter from the pan). Top with crumbled goats cheese or feta and some garlic chives or spring onion.
Side note: This dish is also amazing with a little bit of pesto (not too much though! Just a little drizzle in places or it will overtake all the other flavours)