Poached Eggs, Hunter’s Style

Eggs, Hunter Style

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


  • 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

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