Mushroom, Tomato, and Avocado Toast with Poached Eggs

I think this dish makes a good Monday dinner.  First, if you grocery shop on the weekend, the mushrooms will not have had time to get weird.  I find that sliced mushrooms in the fridge for more than a few days just get a little too slimy for our taste.  If you know something I don't know and can keep them until Thursday, please share!  Second, it is relatively healthy and quick which is ideal for those beginning of a busy week meals.

The meal does involve poached eggs.  Poached eggs are yummy.  Poached eggs are easy not that difficult to make.  Seriously.  I find that having a helper is best though.  Three hands seem to be ideal for the task of poaching eggs and I don't think that change is high on the human evolutionary to-do list. Maybe this is a third reason this makes a good Monday dish.  You and a friend/spouse/roommate can chat about your upcoming week while leaning over a steaming hot pan of water and vinegar.  Sounds delish!

To make your experience with poached eggs a little less painless, I am sharing an excerpt from the holy book of cooking eggs (and many other dishes).  Enter Mastering the Art of French Cooking, by none other than Julia Child.  I recommend reading the directions a few times before diving in.

If poached eggs still frighten you, substitute a fried egg.  I won't judge.


~ 1 container of sliced baby bella mushrooms (When my husband cooked for himself, he would never purchase mushrooms pre-sliced because he thought it was better to do it yourself.  He never supplied a solid reason to back this up though so I always buy sliced mushrooms because it saves me a step or two.  As I type this though, I think this may be a way to get mushrooms beyond Monday.  Maybe Husband had already discovered the key to postponing mushroom weirdness.  Genius!  Worth a try!
~ 1 container of cherry tomatoes
~ 1 clove of garlic, crushed
~ 1 avocado
~ 4 slices of thickly sliced rustic or hearty bread
~ 4 eggs
~ 1/4 grated parmesan cheese
~ butter

Begin boiling water for the eggs.

Saute the mushrooms in a large saute pan in butter.  (Two important things I also learned from Julia Child.  Do not crowd mushrooms in a pan and cook them in butter.)  Before they are completely tender, add the tomatoes.

As they are cooking, prepare the poached eggs (instructions above).

Toast the bread.

Slice the avocado.

The mushrooms and tomatoes are done when the mushrooms are tender and the tomatoes burst when you push them lightly with a spoon.  At this point, add the garlic.  Cook for just a bit longer.

Place the toast on plates and top with the mushroom and tomato mixture.  Then add one poached egg to each, place the avocado slices on top, and sprinkle with parmesan cheese.   

Enjoy!