Poached Eggs & Ham with Porcini Mushroom Sauce on a Bagel

Poached Eggs & Ham with Porcini Mushroom Sauce on a Bagel
This hearty and satisfying dish is perfect for a between-the-holidays weekend brunch, especially for the morning after a late-night party. The tasty and versatile mushroom sauce makes an excellent topping for many other dishes, from meats, poultry and seafood to mashed potatoes and biscuits.

2 bagels, split & toasted
4 eggs
2 tablespoons cider or other mild-flavored vinegar
8 very thin slices of your favorite ham
2 green onions or a few chives, thinly sliced
1 cup milk
2 tablespoons flour
2 tablespoons butter
1/2 oz dried porcini mushrooms
Sea salt and freshly ground pepper, to taste
Aleppo pepper or paprika, to taste
Chive blossoms and/or Borage blossoms for garnish (optional)



Reconstitute the dried porcini:

Place the dried porcini mushrooms in a bowl and cover with very hot water. Allow to rehydrate for 20 – 30 minutes, or until soft and pliable. Strain the mushrooms, reserving the liquid. Rinse the mushrooms well under cool running water. Gently squeeze or pat dry, then chop coarsely and set aside. If desired, save the mushroom soaking liquid or “tea” for later use in soups or sauces.


Make the sauce:

Heat the butter in a 1 ½-quart saucepan over low heat until melted. Add the chopped, reconstituted porcini and simmer for about 5 minutes, stirring with a spoon now and then. Whisk in the flour, salt and pepper. Cook over low heat, whisking constantly, until mixture is smooth and bubbly. Remove from heat and whisk in the milk. Heat to boiling, stirring constantly with a spoon for 1 minute. Keep warm.


Prepare the bagels:

Slice each bagel in half and toast till golden. Place on plates and arrange 2 slices of ham on each bagel half.


Poach the eggs:

Poach the eggs by heating water (1 ½ to 2 inches deep) to almost boiling in a pan large enough to poach the eggs comfortably without crowding. Reduce the heat to a very low simmer with a few bubbles popping up here and there. Add 2 tablespoons cider or other vinegar. Break each egg into a custard cup; holding cup close to the water’s surface, slip one egg at a time into the water. Cook until desired doneness, 3-5 minutes. Spray some olive oil onto a slotted spoon, and gently lift each egg from the water, resting the spoon on a folded up paper towel to blot up as much water as possible. Carefully slip each egg onto a ham-topped bagel half.


Final assembly: Ladle some of the warm sauce over each egg, sprinkle some Aleppo pepper or paprika and chives or green onions on top. Garnish with chive and/or borage blossoms, if using.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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