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Poached eggs with wild mushrooms on toast

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.

Ingredients

  • 150g/5oz butter

  • 4 slices of brioche

  • 125ml/4fl oz white wine vinegar

  • 3itres/5¼pints water

  • 4 eggs

  • 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

Preparation method

  1. Melt the butter in a pan. Add sliced brioche and colour on each side for approximately 1 minute. Remove and keep warm.

  2. Add white wine vinegar to the water and boil stir water to create a whirlpool effect.

  3. Crack eggs into separate cups. Pour from the cups into the water and poach for 3 minutes. Remove using a slotted spoon.

  4. Add 55g/2oz butter to a hot saucepan and sauté the shallots or onions and garlic.

  5. Now add the cleaned mushrooms and cook over a moderate heat, season and drain (mushrooms contain a lot of water).

  6. Serve the mushrooms on the sliced brioche, top with the poached eggs and sprinkle with the chopped parsley.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

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