Sunday Morning Glory

As I mentioned in a previous post, when it comes to breakfast I'm not your traditional toast-or-cereal kinda gal. In fact, I can't remember the last time I had cereal, and I intend to keep it that way. The last breakfast-themed-post was something to eat when you're on your way out the door. This one is for those weekend mornings where after sleeping in, breakfast turns inevitably into lunch. The mushroom recipe I stole from my sister many years ago, and have been enjoying ever since. Couscous is a much loved staple in my house, stemming in part from my aversion to toast. The poached eggs - well. You may have your own method of poaching eggs, if so, I encourage you to go for it. But I have tried for years to get that perfect poached egg without any luck. I've tried swirling the water, different kinds of vinegar, everything. And then I discovered cheating...

Marisa's Mustardy Mushrooms, and Easy Poached Eggs

What You Will Need:

• One (or two) fresh free range egg(s)

• 8-10 button mushrooms

• 2 tsp dijon mustard

• 2 tsp mustard seeds

• 1 tbsp sour cream

• A dash worcester sauce

• Olive oil

• Butter

• Couscous (or bread, if you so wish!)
  

What You Will Need to Do:

• Heat about 1/2 tbsp of butter in a fry pan.

• Slice mushrooms and add.

• After a couple of minutes add mustard and mustard seeds. Stir to make sure all the mushrooms are coated.

• Add the sour cream and dash of worcester sauce. Stir. You should have something like a sauce at this point. Let it bubble away on a low heat while you make your eggs.

• You'll need to give it a stir everyone now and then. The sauce should cook down until it's sticky and creamy, and some of the mushrooms are browning.

How to Poach Eggs (the cheating way)

• Put glad wrap (or cling film) over the top of a cup or mug, ensuring that it is concave enough to hold a large egg

• Rub the plastic with a bit of oil

• Crack the egg into the plastic, and gently bring the edges together so that the egg is sitting in a little pouch, ensuring there is a pocket of air at the top

• Twist the top together, and peg it closed

• Tie your little egg bundle to a spoon handle long enough to rest on top of a pot of boiling water, ensuring that the egg will be completely submerged (but not touching the bottom or sides of the pot. That will end badly, trust me)

• Lower into boiling water, and let cook for 3 - 5 minutes, or until done to your liking
  

• Unwrap and voila - perfectly cooked, smooth, round, restaurant quality poached eggs. No messing around with whirlpools or vinegar required!

A couple of minutes before the eggs are done, prepare couscous.

I never bother with the whole saucepan, bringing things to the boil deal; just add your cous cous to a measuring cup and double the volume by adding boiling water . (ie, for 1/4 cup of couscous, add enough water to bring it up to 1/2 cup.) Stir with a fork, and cover for a couple of minutes. It's done when the water has been fully absorbed.

Remember that butter you saved by not frying your eggs? Yeah, we're going to use it now. Stir about a tsp through the couscous. If you've never liked couscous, you probably were missing this crucial step. Butter makes everything nice.


Pile everything on a plate, poached egg on top, and go to town, my friends.


It may seem a bit involved for breakfast, but if you know what you're doing, this recipe can easily be made in under 10 minutes. And it's worth it - trust me.