Wild Mushrooms on Toast with Poached Eggs

This delicious recipe of Wild Mushrooms on Toast with Poached Eggs is a brilliant light bite. Decadent, it is served with a brandy, madeira, cream and veal jus sauce and protein packed poached eggs. Light but definitely not lacking in flavour!

Ingredients

15g butter
300g wild mushrooms, sliced
½ clove garlic, crushed
½ shallot, diced
Splash of brandy and madeira
100ml double cream
100ml veal jus
small bunch of parsley, chopped
2 slices sourdough bread
2 large eggs, fresh
1 tsp white wine vinegar
Salt and pepper

Method

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Melt the butter for the mushrooms in a large frying pan over a medium heat. As soon as it’s melted, fry the mushrooms with the garlic and shallot for 2–3 mins. Season well, then add brandy and madeira. Stir through the cream, stock and parsley.
To make the poached eggs, bring a large pan of water to the boil, add the vinegar, then using a whisk make a swirl in the centre of the water. Drop the egg in the centre of the swirl and cook for 2 to 3 mins.
Using a slotted spoon, scoop the egg into a bowl of iced water and repeat with the other egg.
Toast the sourdough.
Before serving, plunge the eggs into boiling water for 30 seconds.
To serve, put the toast onto a plate, pile the mushrooms over, and top with poached egg.

Ingredients

15g butter
300g wild mushrooms, sliced
½ clove garlic, crushed
½ shallot, diced
Splash of brandy and madeira
100ml double cream
100ml veal jus
small bunch of parsley, chopped
2 slices sourdough bread
2 large eggs, fresh
1 tsp white wine vinegar
Salt and pepper

Method

Melt the butter for the mushrooms in a large frying pan over a medium heat. As soon as it’s melted, fry the mushrooms with the garlic and shallot for 2–3 mins. Season well, then add brandy and madeira. Stir through the cream, stock and parsley.
To make the poached eggs, bring a large pan of water to the boil, add the vinegar, then using a whisk make a swirl in the centre of the water. Drop the egg in the centre of the swirl and cook for 2 to 3 mins.
Using a slotted spoon, scoop the egg into a bowl of iced water and repeat with the other egg.
Toast the sourdough.
Before serving, plunge the eggs into boiling water for 30 seconds.
To serve, put the toast onto a plate, pile the mushrooms over, and top with poached egg.