These make-ahead mushroom egg bites are a delicious, nutritious, and simple breakfast that you can prepare in advance. Made ...

Crack in the egg and fry until the white has just set. Spoon the mushroom and leek mixture over the toast. Top with the fried egg and another grind of black pepper and serve immediately.

Asparagus, peas and mixed mushrooms are front and centre in this omelette dish that's great for breakfast, lunch or dinner!

Once hot, add mushrooms. Cook in batches if necessary ... Reduce heat to low, so that the water barely trembles, then crack in two eggs. Poach until whites set but yolks remain runny, 2-3 minutes.

Season to taste with hot sauce, salt, and pepper. Cover and place in a warm spot while cooking mushrooms and eggs. Make the mushroom toasts Preheat oven to 375°F. In a large bowl, toss mushrooms ...

it was a savory dish of rice grits that commanded my attention — and inspired this recipe for a bowl of oats with mushrooms, miso and eggs. Oyster Oyster’s ethos is scrupulous when it comes to ...

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Whisk the eggs until they are thoroughly mixed, then stir in the water/soaking liquid. Strain the mixture through a fine-meshed sieve into the bowl holding the conpoy/pork/mushroom mix­ture.

(Photo by Rey Lopez for The Washington Post; food styling by Carolyn Robb for The Washington Post) Pantry staples come together in this pot of savory mushrooms, oats and eggs. Dried mushrooms ...