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.


  • 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


  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.