Poached Eggs with Mushroom SauceO Meu Tempero
1 onions (small, diced)
185 grams sliced mushrooms (canned)
1 cup white wine
1 cup water
1 tablespoon parsley (chopped)
1 teaspoon tomato paste
ground black pepper
2 slices bread
2 slices ham
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1Heat olive oil in a pan and sauté onion until translucent.
2Add mushrooms and cook on low heat.
3Add wine and cook until evaporated.
4Add water from time to time.
5Blend until smooth with an immersion blender.
6If needed, pass puree through a sieve.
7Return mixture to pan.
8Add parsley and tomato paste and season with salt and pepper.
9Cook a little longer, so that flavors mix.
10Poach eggs in boiling, lightly salted water for about 3-4 minutes.
11Toast bread and brush with olive oil.
12To serve, arrange bread on plate, add a slice of ham, and place poached egg on ham.
13Top with mushroom sauce.