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Sautéed Mushroom, Poached Egg and Crispy Pancetta Toast https://www.metro.ca/userfiles/image/recipes/tartines-champignons-sautes-oeuf-poche-pancetta-10454.jpg PT10M PT35M PT45M
In a skillet, cook pancetta slices for 2-3 minutes, until brown and crispy.Remove from heat and slice into small pieces. Set aside.Remove stems from shiitake and oyster mushrooms.Slice all mushrooms.Melt butter in a large skillet.Add shallot and salt and cook for about 5 minutes, stirring occasionally, until soft and slightly golden.Add sliced mushrooms and cook for 4 minutes without moving them.Add pepper and cook for 2-3 more minutes, until soft and tender.Fill a saucepan with water and bring to a boil. Reduce to a simmer.Add vinegar to the simmering water.Crack the first egg into a small measuring cup.Gently ease the egg into the water.Cook for 4 minutes.Use a slotted spoon to remove the egg from the water.Repeat with the remaining eggs.Top each toast with the mushroom mixture.Carefully place poached egg on top.Add crispy pancetta pieces and slices of cheddar cheese.Garnish with pine nuts, chives and freshly ground pepper to taste. Serve immediately.
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6-7 thin slices pancetta 1 1/2 cup (375 mL) shiitake mushrooms 1 1/2 cup (375 mL) oyster mushrooms 1 1/2 cup (375 mL) button mushrooms 1 Tbsp. (15 mL) butter 1 French shallot, finely chopped 1 pinch salt freshly ground black pepper to taste 1 Tbsp. (15 mL) rice vinegar or other mild-tasting vinegar (optional) 4 egg 4 slices rye bread, toasted 1/3 cup (75 mL) old cheddar, thinly sliced, about 8 slices 2 Tbsp. (30 mL) pine nuts 1 Tbsp. (15 mL) chopped chives
Sautéed Mushroom, Poached Egg and Crispy Pancetta Toast

Sautéed Mushroom, Poached Egg and Crispy Pancetta Toast

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4
toasts
0:10
Preparation
0:35
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6-7
    thin slices pancetta
  • 1 1/2 cup
    (375 mL)
    shiitake mushrooms
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  • 1 1/2 cup
    (375 mL)
    oyster mushrooms
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  • 1 1/2 cup
    (375 mL)
    button mushrooms
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  • 1 Tbsp.
    (15 mL)
    butter
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  • 1
    French shallot, finely chopped
  • 1
    pinch salt

  • freshly ground black pepper to taste
  • 1 Tbsp.
    (15 mL)
    rice vinegar or other mild-tasting vinegar (optional)
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  • 4
    egg
  • 4
    slices rye bread, toasted
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  • 1/3 cup
    (75 mL)
    old cheddar, thinly sliced, about 8 slices
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  • 2 Tbsp.
    (30 mL)
    pine nuts
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  • 1 Tbsp.
    (15 mL)
    chopped chives
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Imprimer ma sélection

Preparation

In a skillet, cook pancetta slices for 2-3 minutes, until brown and crispy.

Remove from heat and slice into small pieces. Set aside.

Remove stems from shiitake and oyster mushrooms.

Slice all mushrooms.

Melt butter in a large skillet.

Add shallot and salt and cook for about 5 minutes, stirring occasionally, until soft and slightly golden.

Add sliced mushrooms and cook for 4 minutes without moving them.

Add pepper and cook for 2-3 more minutes, until soft and tender.

Fill a saucepan with water and bring to a boil. Reduce to a simmer.

Add vinegar to the simmering water.

Crack the first egg into a small measuring cup.

Gently ease the egg into the water.

Cook for 4 minutes.

Use a slotted spoon to remove the egg from the water.

Repeat with the remaining eggs.

Top each toast with the mushroom mixture.

Carefully place poached egg on top.

Add crispy pancetta pieces and slices of cheddar cheese.

Garnish with pine nuts, chives and freshly ground pepper to taste. Serve immediately.

Source : Metro

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