Perfect as a brunch dish. For great flavour try and use the freshest best eggs you can find. Enjoy all the different flavours from the mushrooms with the sweetness of the brioche.
4 slices of brioche
125ml/4fl oz white wine vinegar
2 banana shallots or onions, finely chopped
2 cloves garlic, chopped
80g/3oz girolles/chantrelles, trimmed, washed and sliced
40g/1½oz trompette de morte, trimmed, washed and sliced
55g/2oz oyster mushrooms, trimmed, washed and sliced
55g/2oz pied a mouton/bleu, trimmed, washed and sliced
2 tsp freshly chopped, parsley
salt and freshly ground black pepper
Melt the butter in a pan. Add sliced brioche and colour on each side for approximately 1 minute. Remove and keep warm.
Add white wine vinegar to the water and boil stir water to create a whirlpool effect.
Crack eggs into separate cups. Pour from the cups into the water and poach for 3 minutes. Remove using a slotted spoon.
Add 55g/2oz butter to a hot saucepan and sauté the shallots or onions and garlic.
Now add the cleaned mushrooms and cook over a moderate heat, season and drain (mushrooms contain a lot of water).
Serve the mushrooms on the sliced brioche, top with the poached eggs and sprinkle with the chopped parsley.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin is joined by top chef Tom Kitchin for the cooking show.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.