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Recipe of the week | Wild mushrooms on toasted brioche with a soft poached egg



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

250g mixed  mushrooms 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.

Posted in Food, Lifestyle.