Poached egg over mushrooms on Brioche

I love to cook and I love looking at recipes and figuring out how to make them work on a ship. Food becomes a very big deal onboard. Meals are a time to sit together and relax and enjoy the space and company that surrounds.

What you need:

• Pound of mushrooms, whatever kind is available or a mix of several kinds.
• Olive oil, 1 tablespoon
• Garlic, three cloves
• Brioche (tasty bread)
• thyme, three sprigs should do it
• Egg
• White vinegar, 1 tablespoon
• Water, enough to poach an egg

How to make:

Start by heating up some water to poach your egg in. In a separate pan heat up a tablespoon of olive oil.

While the water is coming up to a gentle boil, de-stem and wash the mushrooms. I like to quarter mine but you can chop them as small as you’d like. Mince three cloves of garlic.

Add garlic to the olive oil, sauté until fragrant. Add mushrooms. Stir frequently. Just before they are done add a tablespoon of thyme.

If the water has reached temp this is a good time to poach your egg while the mushrooms are cooking. Add a tablespoon of white vinegar to the boiling water, this helps hold the egg together. Get the water swirling before you crack the egg into the water. Let the egg cook for three minutes, scoop it out. If the egg is still too jiggly drop it back into the water for another minute or two.

Toast the brioche. Drain off extra moisture from the mushrooms and the egg by placing them on a paper towel for a minute.

Place toast on plate, top with mushrooms, and place poached egg on top. Add springs of any leftover thyme on top. Enjoy!