Poached Eggs, Hunter’s Style; more Rome

This is not the traditional ‘Hunter’s Style’ which has tomatoes and is often made with chicken. This is my version, in honor of the hunters I see in the fields by our house. They’re hunting boar and mushrooms.

Okay, they’re also hunting deer and rabbits and pigeons and doves and pheasant but one must exercise self-control.

Instead of chicken we had eggs. We love eggs but can’t be bothered to actually cook them for breakfast. Instead we sometimes have them for one of our weekend first courses.

One can be a lot more creative cooking an egg for a first course than for breakfast… and have more fun.

If you are thinking about a tomato-based dish try Eggs Pipérade a Basque and / or Catalan based dish.

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Poached Eggs, Hunter’s Style

Poaching eggs is easy – but if you’d rather not bother simply fry them.

  • Author: Katie Zeller
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Eggs


  • 3oz (90gr) mushrooms, trimmed, sliced or chopped
  • 1 onion, chopped 
  • 2oz (60gr) Prosciutto or other dry-cured ham, about 2 slices, chopped
  • 1 tbs olive oil
  • 1 tsp smoked paprika
  • 2 eggs
  • 1 tbs vinegar
  • pepper


  • In small skillet, sauté onion in oil until starting to get tender, 5 – 7 minutes. 
  • Add ham and sauté until crisp
  • Add mushrooms, paprika, and sauté until mushrooms start to brown, 4 – 5 minutes longer. 
  • Keep warm while cooking eggs.
  • Fill a medium skillet with water. Water should be 1 1/2 – 2 inches (5 cm) deep. 
  • Heat water over medium-high heat. 
  • Add vinegar. 
  • When water is softly boiling, reduce heat and poach eggs: one at a time break egg into a small saucer. 
  • Swirl a spoon in the water where you will put the egg – off to the side. 
  • When water is swirling drop egg into center of swirl. 
  • Poach for 3 minutes or until white is set but yolk is still very soft. 
  • Remove eggs with a slotted spoon. 
  • Divide mushroom mix between two plates. 
  • Put an egg on top of each, sprinkle with pepper and serve.


I have an electric kettle that boils water very fast. I use that to jump-start the water in the skillet for the eggs.
The vinegar is supposed to help the eggs keep together.

Keywords: poached eggs, prosciutto, mushrooms

Poached Eggs Hunter's Style

Back to Rome…..

There is nothing more iconic than the Colosseum.

It was built between 72 and 80 AD and held 50,000 spectators.

As in the Forum, excavation is ongoing.

I’ve been in other amphitheaters. (Verona). While spectacular there is really no comparison. This was huge and complex.

And I have no idea who this god is…. I’ve googled and not had any luck but he was watching us….

He didn’t seem particularly happy about all the people….

There were a lot of people. We had ‘skip-the-line’ tickets – thankfully.

This was part of the line…. And it didn’t move very fast. Our time was 10:50 and at 10:50 we were let in – with only a few minutes wait.

It would have been worth the line but I’m glad we bought tickets ahead….

Did I mention that I’m going back to Rome when in January when it’s cold and nasty and maybe there will be fewer people?

4 thoughts on “Poached Eggs, Hunter’s Style; more Rome”

  1. I’d love to know who that god is! I also googled and came up with nothing, but it’s fascinating. Maybe you could email the people in charge at the colosseum (administrative must have someone who answers questions about the colosseum) and ask them for information.

    I’ve never poached an egg other than in a cup in the microwave. I know. I’m bad…

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