This tasty meal for one is ready in just 25 mins. Creamy thyme and garlic mushrooms piled on to toasted crumpets and topped with an oozy poached egg, it's great for either supper or brunch.
Advertisement - Continue Reading Below
- 15 g butter
- 1 small garlic clove, crushed
- 1/2 tsp. dried thyme
- 125 g mixed exotic mushrooms, torn if large
- 1 medium egg
- 1 Tbsp. brandy, optional
- 2 Tbsp. crème fraîche
- Large handful baby spinach
- 2 crumpets, toasted
- Step 1Bring a small deep pan of water to the boil. Melt butter in a medium frying pan over medium heat. Add garlic and thyme to the frying pan and sizzle for 10sec, then turn up heat to high and add the mushrooms. Fry until golden and any liquid in the pan has evaporated, about 5min.
- Step 2Meanwhile, poach the egg. Reduce the water pan to a simmer and swirl to create a whirlpool. Crack the egg into a ramekin or coffee cup, then neatly pour the egg into the centre of the whirlpool. Poach for 4min – or until, when lifted out with a slotted spoon, the white feels firm but the yolk remains soft. Lift out with a slotted spoon and drain on kitchen paper.
- Step 3Add brandy, if using, to the mushrooms and bubble for 10sec. Stir in spinach, to wilt, followed by the crème fraîche. Check seasoning. Serve on top of freshly toasted crumpets, topped with the poached egg.
I'm scared of poaching eggs!
We promise the method above works every time, but if you'd like a bit of a deep-dive into the how's and why's of poaching eggs we have a guide to perfectly poaching eggs every time. Still not convinced? A fried egg would also be wonderful on top.
Can I leave out the booze?
Totally, it adds a certain warmth to the sauce and balances the richness, but it's totally optional.
Which mushrooms should I use?
We used a mixed pack of 'exotic' mushrooms from the supermarket. These are typically a mix of oyster, shiitake, chanterelle and shimeji mushrooms (not always all of these in one pack), which cook quickly and have a nice mixture of textures. You could use all one variety if you preferred, and even baby button mushrooms will be tasty in this lovely sauce, halve them before cooking.
Per serving:
- Calories: 541
- Protein: 17g
- Total fat: 30g
- Saturates: 17g
- Carbs: 40g
- Total sugars: 4g
- Fibre: 6g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
