Gordon Ramsay’s Poached Egg with Mushrooms & Bacon Recipe

This Gordon Ramsay Poached Egg with Mushrooms & Bacon is a savory and comforting recipe, which is made with crisp bacon and a perfectly poached egg on brioche. It’s a quiet and grounding breakfast, ready in about 20 minutes.

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Gordon Ramsay’s Poached Egg with Mushrooms & Bacon Ingredients

• 140g thick-cut smoked bacon, diced
• 300g mushrooms (cremini or wild), sliced
• 30g butter
• 4 slices brioche, toasted
• 30ml white wine vinegar
• 4 large eggs
• Salt & pepper to taste

How To Make Gordon Ramsay’s Poached Egg with Mushrooms & Bacon

1. Cook the Bacon and Mushrooms: Place a large skillet over medium heat and add the diced bacon. Cook for about 3 minutes, until the fat has rendered and the bacon is golden. Add the sliced mushrooms, season with salt and pepper, and cook until the mushrooms are golden brown. Add the butter, stir, and cook for 2 more minutes. Set the mixture aside.
2. Toast the Brioche: Toast the brioche slices. Press the toasted bread into the skillet with the bacon and mushroom drippings to soak up the flavor.
3. Poach the Eggs: Bring a pot of water to a gentle simmer (not a rolling boil). Add the vinegar and a pinch of salt. Create a gentle swirl in the water with a spoon.
4. Cook and Plate: Crack each egg into a separate small bowl or ramekin. Carefully slide the eggs, one at a time, into the swirling water. Poach for 2 to 2.5 minutes for a runny yolk. Remove the eggs with a slotted spoon and gently blot them dry on a paper towel.
5. Assemble and Serve: Place the flavor-soaked brioche toast on plates. Top with the mushroom and bacon mixture, then place a poached egg on top of each. Season with a final pinch of salt and pepper and serve immediately.

Recipe Tips

• How do I get the perfect poached egg? Cracking the egg into a small ramekin first gives you more control when sliding it into the water, helping it keep its shape. Also, ensure the water is at a gentle simmer, not a vigorous boil, which can break the egg apart.
• How do I get the best color on my mushrooms? For perfectly golden mushrooms, don’t stir them too much. Let them sit in the hot pan to develop color and caramelization. Contact with the pan, not constant movement, is what creates those beautiful brown edges.
• Why blot the poached eggs? Using a paper towel to gently blot the excess water from the poached eggs before plating is a key step. It keeps your plate clean and, most importantly, prevents the brioche toast from becoming soggy.
• Can I make this ahead of time? This dish is best served immediately, as poached eggs don’t wait. If you need to prep ahead, you can cook the bacon and mushroom mixture and store it in the refrigerator. Reheat it in the skillet just before you poach the eggs and toast the bread.

What To Serve With Poached Eggs with Mushrooms & Bacon

This elegant breakfast is a complete and satisfying meal on its own. It’s perfect with:

• A simple cup of hot coffee or tea.
• A glass of fresh orange juice.
• A side of sliced avocado or grilled tomatoes.

How To Store Leftovers

This dish is designed to be eaten immediately and does not store well as leftovers. The poached eggs will not reheat well, and the toast will become soggy. It is best to make only as much as you plan to serve.

Poached Egg with Mushrooms & Bacon Nutrition Facts

• Calories: 210kcal
• Protein: 15g
• Fat: 14g
• Carbohydrates: 8g
• Sugar: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay-Style Egg Yolk Ravioli Recipe
• Gordon Ramsay’s Scotch Eggs Recipe
• Gordon Ramsay’s Eggs Benedict Recipe