- Prep Time:
- 15 min
- Cook Time:
- 30 min
- 2 Spanish onions, finely chopped
- 1 tbsp ( 15 mL ) butter
- ¼ cup ( 60 mL ) maple syrup
- ½ cup ( 125 mL ) butter
- 4 cups ( 1 L ) baby button mushrooms
- ¾ cups ( 175 mL ) Gorgonzola cheese
- 2 lemons, for juice and zest
- 2 eggs
- ½ cup ( 125 mL ) white vinegar
- 2 slices sourdough bread
- 1 tbsp ( 15 mL ) finely chopped chives
- Pinch of salt
- Pinch of pepper
Finely chop onions. In a large skillet, add 1 tbsp (15 mL) butter and slowly cook and caramelize onions, stirring occasionally. Slowly pour in the maple syrup, stir and cook until fully reduced.
In a separate pan, add in the remaining butter and let it melt. Once melted, add in the mushrooms and cook them on medium-low heat. Once the mushrooms are soft and tender, add in the caramelized onions. Stir in the Gorgonzola cheese, until melted and smooth.
Zest lemon into a small bowl and set aside, then juice the lemon into mushroom mix. Stir.*
For your poached eggs, bring a large pot of water to a boil and add salt. Let the water roll and bubble before adding in white vinegar. Using a spoon, quickly, but carefully, stir the water in a circular motion to create a small cyclone in the water. While the water swirls, crack your egg into the middle of the water and let cook for 5-6 minutes. Tip: Use a perforated spoon to remove the egg. Repeat the same process with the other eggs.
How to Poach an Egg
Toast your slices of sourdough bread with butter on a skillet.
To plate, spoon buttery Gorgonzola mushrooms on the toast. Top with a poached egg, lemon zest, a sprinkle of chopped chives and season with salt and pepper.
*The onions and mushrooms can be made the day before, kept in the fridge and reheated before starting to build your dish.