Ruffly Poached Eggs on Brioche with Mushrooms
The best thing about cooking and experimenting with recipes for me is that it can be a collaborative affair and here is a product of this synergy. I love eggs: poached and boiled are favourite cooking methods and I make them for breakfast, brunch, lunch or dinner. I first read the recipe for Poached Eggs on Toasted Brioche with Garlicky Mushrooms on Kitchen Culinaire where Julie references Fine Cooking April/May 2011. I had been meaning to try Dorie Greenspan’s Ruffly Poached Eggs for a while and this seemed like a perfect opportunity to blend the two recipes. The mushrooms, the egg assembly and the garlic olive oil can be done in advance, making it a good dish for entertaining. I’ve adjusted the recipe to make 2 servings, but you can easily double or triple the ingredients. Read more
I can’t remember a time when food was not an important part of my day. From an early age, I observed and participated in the kitchens of my mother and two grandmothers. 
Nourishing Vancouver 