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Huevo Poche con Puré de patatas, Champiñones y cerdo salteado. (La Cocina de Arlin).

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🌍Authentic Spanish recipe from a Spanish-speaking creator — ingredients and steps translated below
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Recipe Information

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Video-Specific Recipe

Sautéed Mushrooms with Poached Eggs

Cultural Context

Sautéed mushrooms with poached eggs is a delightful dish often enjoyed in Spain, particularly during leisurely brunches. The combination of earthy mushrooms and rich, runny eggs creates a comforting and satisfying meal. While traditionally simple, modern variations may include additional herbs or spices, making it a versatile favorite in many kitchens around the world.

SpanishESmain
30 min
medium
4 servings
Servings4
4 Patatas Grandes
200g de Champiñones
4 Huevos
170g de carne de cerdo
1 Diente de Ajo
Aceite de Oliva
Sal
Pimienta
Jengibre

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola oil is more economical.

fresh thyme

💰Cheaper: dried thyme

Dried thyme is a cost-effective alternative with a longer shelf life.

1

Boil the potatoes until tender, then mash them to create a purée.

2

Sauté the garlic in olive oil, then add the mushrooms and cook until soft.

3

In the same pan, add the pork and cook until browned and fully cooked.

4

Poach the eggs in simmering water until the whites are set but the yolks remain runny.

Cooking Techniques

sautéingpoaching

Spice Level:

🌶️🌶️🌶️

Allergens

eggs

Also Known As

Mushrooms with EggsEggs and Sautéed Mushrooms
Local Name: Champiñones salteados con huevos poché

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