Poached Egg Wild Mushroom Salad

This marriage was blessed in cuisine heaven. Mushroom lovers can take their pick of cremini, oyster or shiitake cooked, or why not try a blend of all three. Serve on a bed of escarole sprinkled with Parmesan and topped with a delicately poached egg.

Prep Time:
15 min
Cook Time:
15 min


Nutrition Facts
  • 1 lb (0.5 kg) cremini, oyster or shiitake mushrooms (or a combination), sliced
  • 1 large shallot, thinly sliced
  • 2 tsp (10 mL) chopped fresh thyme or oregano (or 3/4 tsp/4 mL dried thyme or oregano)
  • 6 cups (1.5 L) torn escarole, frisée or Romaine lettuce
  • 1/2 sweet yellow pepper, chopped
  • 2 tbsp (30 mL) grated Parmesan cheese
  • 1/4 cup (60 mL) balsamic vinaigrette dressing
  • 4 eggs


  1. Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add mushrooms, shallot and thyme; cook, stirring frequently, until liquid evaporates and mushrooms are golden, about 10 minutes. Spoon into large bowl; add escarole, pepper and cheese.
  2. Drizzle balsamic vinaigrette dressing over escarole mixture and toss to coat. Divide among four plates.
  3. Fill saucepan with about 3 inches (8 cm) of water. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until white is set and yolk is cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon. Drain well on paper towel, then place on top of salads.


For poached eggs with a compact oval shape, use cold fresh eggs.

If desired, 2 tsp (10 mL) vinegar can be added to the poaching water to help the eggs keep a compact shape.