Eggs in Mushroom Heaven

20260120, #BreakfastDiary 1620, 13°C/cloudy Shakshuka - eggs poached in a fiery red tomato broth reminiscent of hellfire - has earned the nickname "Eggs in Hell." So shouldn't eggs poached in a broth this pale and nutty be called "Eggs in Heaven"? The original recipe calls for nutmeg, but I didn't have any, so I used a lot of pepper instead. 650kcal, Eggs in Mushroom Heaven.

about 400g assorted mushrooms (button, mini king oyster, shiitake, etc.), 1/2 onion, 2 cloves garlic, 2 cups milk, 1t whole grain mustard, starch slurry, pepper, olive oil, 3 eggs

1. Heat olive oil in a pan, add minced garlic and chopped onion, and sauté until the onion turns translucent. 2. Cut the button mushrooms, mini king oyster mushrooms, shiitake, and any other mushrooms into bite-sized pieces, add to the pan from step 1, sauté, then cover and let sit briefly over low heat. 3. Pour in 2 cups milk, 1t whole grain mustard, and a starch slurry (starch and water 1:1), mix well, add pepper, and simmer until it thickens slightly. Add about two pinches of salt. 4. Crack in 3 eggs, cover, and cook until the eggs are soft-poached. Top with plenty of pepper and a little chopped parsley.

Inspired by @la_healthy_chefdemicasa