- Breakfast
- Main
- Eggs
- Sous vide cooker
- Stovetop
- Oven
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the eggs
- 4
large eggs, in the shell, cold
For the mushrooms
- 2 tbsp
unsalted butter
- 1 tbsp
olive oil
- 1 lb
mixed mushrooms (cremini, shiitake, oyster), trimmed and thickly sliced
- 3 cloves
garlic, thinly sliced
- 4 sprigs
fresh thyme, leaves stripped
- 1/4 cup
dry sherry
- 2 tbsp
heavy cream (optional)
salt, to taste
black pepper, freshly ground, to taste
To serve
- 4 slices
sourdough bread, cut 3/4 inch thick
- 1 tbsp
olive oil, for brushing
- 1 clove
garlic, halved, for rubbing
- 1/2 cup
Parmesan, finely grated
1/4 cup in step 7, 1/4 cup in step 8
- 2 tbsp
flat-leaf parsley, chopped (optional)
- Pescatarian
Contains milk (unsalted butter, heavy cream, Parmesan), eggs (large eggs) and wheat (sourdough bread).
Whether it’s vegetarian depends on the Parmesan: check the label.
Worked out from the ingredients.
Steps
- Step 1
Fill a large pot or container with water, clip in the sous vide cooker and set it to 145°F (63°C). Let it come up to temperature.
10 min, hands-off · 145°F
- Step 2
Gently lower the eggs, still in their shells, into the water with a slotted spoon. Cook for 1 hour. They'll be set and custardy, with a loose, jammy yolk.
1 hr, hands-off · 145°F
- 4 large eggs
- Step 3
While the eggs cook, heat the butter and 1 tbsp olive oil in a large skillet over medium-high heat. When the butter stops foaming, add the mushrooms in an even layer. Leave them alone for 4 minutes to brown, then stir and cook another 5–6 minutes, until deeply golden and any liquid has cooked off.
10 min
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lb mixed mushrooms (cremini, shiitake, oyster)
- Step 4
Turn the heat to medium and add the sliced garlic and thyme leaves. Cook, stirring, for 1 minute, just until the garlic smells sweet and is pale gold — don't let it brown.
1 min
- 3 cloves garlic
- 4 sprigs fresh thyme
- Step 5
Pour in the sherry and scrape the bottom of the pan with a wooden spoon. Let it bubble away for 1–2 minutes until the pan is nearly dry, then stir in the cream if using. Season well with salt and pepper and keep warm over low heat.
2 min
- 1/4 cup dry sherry
- 2 tbsp heavy cream
- salt
- black pepper
- Step 6
Heat the broiler. Brush the sourdough slices on both sides with olive oil, set on a baking sheet and broil 1–2 minutes per side, until crisp and spotted brown. Rub one side of each hot slice with the cut garlic clove.
5 min
- 4 slices sourdough bread
- 1 tbsp olive oil
- 1 clove garlic
- Step 7
Stir half the Parmesan into the warm mushrooms, then pile them onto the toasts.
2 min
- 1/4 cup Parmesan
- Step 8
Crack each egg against the counter and open it carefully over a toast — the white will be delicate, so let it slide out slowly and discard any thin watery white left in the shell. Top with the remaining Parmesan, the parsley, a little flaky salt and plenty of black pepper. Serve right away.
3 min
- 4 large eggs
- salt
- black pepper
- 1/4 cup Parmesan
- 2 tbsp flat-leaf parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026