Poached Eggs & Mushroom Veloute

I cherish Tuesdays, I don't have any obligations until the afternoon so I get to spend the morning in my well lit kitchen. Today I decided to take advantage of it with a yummy breakfast of poached eggs, mushroom veloute, and toasted baguette. Parc in Rittenhouse Square serves a dish similar to this, in fact the last time I was there my mom and I both ordered it for breakfast. 

The basics for this recipe are the eggs, the mushrooms, and the baguette. However, when you add a few simple ingredients you take this dish to a new level: lemon zest for a bright citrus note, grated Hunterdon cheese for a salty bite (similar to Parmesan or Grana Padano), and thyme for a hearty herb flavor. The combination makes for a decadent meal and a satiated tummy.

Poached Eggs & Mushroom Veloute
Yield: 4 Servings

8 slices of baguette
4 eggs
1/4 lemon
4 sprigs of thyme
1 oz Parmesan
6 oz mushrooms, diced
1/8 yellow onion, diced
3 tbsp heavy cream
1 tbsp butter
kosher salt
black pepper

Preheat your oven to 400 degrees, a saute pan over medium heat, and a pot filled 3/4 with water over high heat. Place the baguette slices onto a baking sheet and place them into the oven for about eight minutes, or until they're golden. In the saute pan, place the tablespoon of butter and allow it to melt before adding the diced onion and mushrooms along with a bit of salt and pepper. Allow them to saute for about ten minutes, stirring them occasionally. Once they're cooked place them into a blender along with the heavy cream and blend them until they're smooth. Next, crack the eggs into cups individually. Into the boiling water squeeze the juice from the lemon and stir the water to form a whirlpool. Pour the individual eggs into the center of the whirlpool and allow them to cook for about four minutes. Remove the eggs with a slotted spoon and place them onto a paper towel to absorb the excess water before plating them. Finally, pour the puree into individual dishes, topped with the poached egg, and two baguette slices. Sprinkle the entire dish with the leaves from the sprigs of thyme, some of the grated cheese, and the zest from the lemon.


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