Poached Eggs and Mushrooms with Lemon-Tarragon Dressing

Poached Eggs and Mushrooms with Lemon-Tarragon Dressing
Servings: 4 Prep 10 mins Cook 15 mins


  • 1/2 cup plain nonfat yogurt
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds sliced cremini mushrooms
  • 8 eggs
  • 8 cups (5 ounces) frisee, roughly chopped
  • 4 large slices pumpernickel bread

Make It

1. Combine yogurt, 1 tablespoon of the tarragon, the lemon juice, 1 tablespoon water, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper in a small bowl. Set aside.

2. Melt butter in a large skillet over medium-high heat. Add mushrooms and cook 5 to 7 minutes or until slightly softened, stirring occasionally. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper and remaining 1 tablespoon tarragon. Set aside; cover with a lid or aluminum foil to keep warm.

3. Meanwhile, bring a large skillet three-quarters full of water to a low simmer. Crack 4 eggs into separate measuring cups; pour into water one by one. Poach eggs for 3 to 4 minutes or until whites are just set. Remove with a slotted spoon and set aside. Repeat with remaining 4 eggs. Reheat first batch of eggs in simmering water if necessary.

4. Distribute frisee and cooked mushrooms evenly among 4 plates. Top each with 2 poached eggs and drizzle with dressing. Serve each with a slice of pumpernickel.


Kid-Friendly Swap
  • Replace the 2 poached eggs with a grilled chicken breast.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 308, Fat, total (g): 17, chol. (mg): 440, sat. fat (g): 7, carb. (g): 19, fiber (g): 4, pro. (g): 21, sodium (mg): 716, Percent Daily Values are based on a 2,000 calorie diet.