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Epicurious
Gourmet

Poached Eggs with Mushrooms Two Ways

By Lillian Chou

3.9

(12)

Image may contain Food Dish Meal Plant Cutlery and Fork
Photo by Romulo Yanes

This substantial early-fall dish was inspired by one served at Au Vieux Chêne, in Paris. Roasting some of the mushrooms and sautéing the rest until just warmed through creates different flavors and textures. Cumin seeds—popular with today's Parisian chefs—deepen the earthiness.

Cook's note:

Eggs will not be fully cooked.

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