Mushrooms and Tatsoi with Poached Eggs
1 lb (16 oz) wild mushrooms (or store-bought criminis), sliced
1 lb (16 oz) tatsoi (or spinach or chard), thick stems removed & torn into large pieces
1 Tbsp butter
1 Tbsp olive oil, plus more if necessary
1 Tbsp minced fresh tarragon (optional)
1 clove garlic, minced
kosher salt and fresh cracked pepper
1/2 cup grated Parmesan cheese
2 poached eggs (see process below)
In a large skillet, melt the butter and oil over medium-high heat. When the pan is hot, add in the mixed mushrooms and a pinch of salt, and stir well. Let the mushrooms saute, tossing them occasionally, until they are caramelized and tender, about 10 minutes.
Add the tatsoi leaves, minced garlic, and another drizzle of olive oil (if needed), and toss to combine. Cook the vegetables, tossing every thirty seconds or so, until the tatsoi is just wilted and tender. Stir in another pinch of kosher salt and some fresh cracked pepper. Taste a leaf, and adjust your seasoning if necessary.
Stir in the minced tarragon, and divide the mixture between two bowls. Top each bowl with a poached egg and half of the Parmesan cheese. Enjoy immediately.
Poached eggs: If you have never poached an egg before….don’t be scared! I recommend bringing a pot of water (4-5 inches deep) to just simmering, not boiling (that is, just when you start tiny little bubbles clinging to the bottom and side of the pan, with some of them rising to the surface gently), and pouring in a tablespoon or so of white vinegar. Crack your eggs into a cup (1 per cup), and gently slide each egg into the water (you can also make a little whirlpool in the water with a wooden spoon before sliding the eggs in, which will encourage the whites to wrap around the egg). Then, let the egg simmer for 6-8 minutes, depending on how much you like your yolk cooked. It takes a little bit of practice, but don’t fret if it isn’t perfect – eggs are cheap, and they will still taste good no matter what they look like!