Poached Eggs with Mushroom, Olives and Jalapeno 2

Poached Eggs with Sautéed Mushrooms, Jalapeño and Olives drizzled with Truffle oil


I am going to show you how you can put together a stunning breakfast in 10 minutes; 15 minutes if you want to take your time. This was not planned but a breakfast borne from gut instinct and using the method of produce, technique and harmony.

Sometimes it is necessary to remove the shackles of conservatism in the kitchen and just open yourself up to a challenge. Let that gut instinct take over once in a while – and start by seeing what’s in the fridge. It is fair to say that if all that it contains is ‘one dried potato’ (Faithless fans will get this reference) then there will be little for the gut to react to. But a few edible items can lead to some great possibilities. Remember, select the produce, choose a technique and then find some harmony.

This breakfast dish is a result of just that. The produce that inspired it were the Swiss brown mushrooms, Kalamata olives and the jalapeño pepper that was sat there on its lonesome looking up at me for a bit of ‘arriba, andale, andale, yiihah’. The technique chosen was a simple sautéing in a little butter and oil. The harmony came from the adding of onion to the sautéed mushrooms, pepper and olives; serving it on poached eggs and a slice of toasted framer’s rye cob; and the drizzle of truffle oil to bring it all together. And all done in 10 minutes.


Serves: 1   |   Preparation: 2-3 minutes   | Cooking time: 6-7 minutes



2 litres Hot tap water | For poaching the eggs.
2 tsp. White vinegar| For poaching the eggs.
2 large  Free range eggs | The fresher the better and the less stringiness they will produce in the hot water.
1 tbsp. Olive oil |
15g Butter |
6 Swiss brown mushrooms |
1 Jalapeño pepper |
6 Kalamata olives | Freshly pitted. If they have been pitted for some time they tend to go a little limp.
½ Red onion |
A slice or 2 Good bread | I used a locally made farmers rye cob.
10g Butter | To finish off the mushrooms.
A drizzle Truffle oil |



First thing; put the grill on for the toast (unless using a toaster), put a pan of hot tap water with the vinegar on high heat (cover it to bring it to the boil quicker) and put a small sautéing pan on medium heat.

Add the olive oil and butter to the small sautéing pan. Wipe the mushrooms with damp kitchen roll to remove any erroneous dirt (washing removes flavour and nutrients, so best avoided). Slice the mushrooms, jalapeño pepper and onion and when the butter starts to foam add them to the pan and sauté for about a minute, tossing the pan frequently.

The water should now be boiling. Turn down to a rolling simmer, stir the water gently so that it swirls. Add each egg gently to the water and set a timer for 3½ minutes.

Put the bread under the hot grill to toast, keeping an eye on it. When done cut it and place it on the serving plate.

Put a lid on the sauté pan and over low heat cook the mushrooms for a further 3 minutes. Remove the lid, turn the heat to medium, add the olives and a little more butter, and toss and cook for a minute.

After 3½ minutes individually remove the eggs from the pan using a slotted spoon. Allow each egg to drain and then carefully place kitchen towel under the spoon to soak up any excess water. Place the eggs on the toast.

Remove the mushroom and olives from the heat and drizzle over some truffle oil (or a little olive oil if you don’t have truffle oil) and season with black pepper (there should be enough salt from the olives).

Gently place the mushroom mix over the poached eggs and eat immediately.



  • For 2 or more serves just increase the ingredients proportionally.
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