Poached eggs and sauteed potatoes and mushrooms

Poached eggs and sauteed potatoes and mushrooms

5 from 1 vote
Course Breakfast, Main Course
Cuisine Irish
Servings 4


  • 3 rooster Potatoes
  • 2 tbsp olive oil
  • 200 g mushroom cut into bite size pieces
  • 1 shallot chopped
  • 1 clove garlic chopped
  • 50 g butter
  • 4 Eggs
  • 1 tbsp. lemon juice or vinegar
  • salt and pepper


  • Chop the potatoes into small 3 mm cubes. This will allow the potatoes to cook quickly in the pan! The smaller the faster !
  • Once all the potatoes are diced place a saucepan over medium heat and drizzle the oil.
  • Add the chopped potatoes and sauteed for 5 minutes using a lid for the first 3 minutes to help create more steam in the pan .
  • Stir once or twice and season with salt and pepper.
  • Add the mushrooms, shallot and garlic into the pan and continue to saut√© for a further 3-4 minutes shaking once or twice ( without the lid ). Add the butter and toss to coat the vegetables in the foaming butter. set aside until needed.
  • In the meantime, poach the eggs. Working with 1 or 2 eggs at a time, crack each egg onto separate ramekins or saucers. Add lemon juice to a saucepan filled with water.
  • Bring to a light boil over medium-high heat until the water is just simmering with small bubbles rising from the base of pan.
  • Using a whisk, stir the water in one direction to create a whirlpool. Slide the egg from saucer into centre of whirlpool and simmer for 3-4 minutes, without stirring.
  • Lift the egg onto a clean towel to drain.
  • Spoon and divide the potato mixture in serving dishes and add the poached eggs over. Season with salt and pepper and enjoy while hot!
Keyword brunch, eggs, Kevin Dundon, potato

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