Egg & Mushroom Tartine

In a food processor fitted with a metal blade or a blender, pulse cream cheese until smooth. With motor running, gradually add milk, until it reaches the desired whipped consistency. Add feta and lemon juice; blend until smooth and creamy, scraping down sides of bowl as necessary. Add parsley, chives and tarragon; pulse until just combined. Refrigerate until ready to use.

In a large nonstick skillet, over medium-high heat, add 1 tbsp (15 mL) oil and mushrooms; cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add balsamic vinegar, cook until evaporated. Remove from heat and season with salt and pepper; set aside.

In a large sauce pan, add enough water to come 3-inches (7 cm) up the side; add white vinegar and bring to boil. Reduce heat to simmer. Crack one egg into small cup and gently slip into simmering water; repeat with remaining eggs. Simmer for 3 minutes for soft yolks or 5 minutes for firmer yolks. Remove with slotted spoon to paper towel–lined plate.

Meanwhile, lightly toast bread.

In a medium bowl, toss arugula with 1 tsp (5 mL) of oil.

To assemble, spread 2 tbsp (30 mL) of the Whipped Herb Feta on each piece of toast. Top each with arugula, mushrooms and poached egg. Serve warm.

Tip: Try using fresh oyster mushrooms instead of portabellas for a unique texture and flavour experience.
Tip: Substitute French bread with rye, Italian, whole wheat or white.
Tip: Refrigerate any leftover Whipped Herb Feta in air-tight container for up to 5 days.