YOU’LL NEED
Serves 4
Soft Boiled Egg
1L Water
1L Ice Water
4 eggs
Flakey salt
Saucepan
Creamy Mushrooms
350g Button Mushrooms
100 ml Water
15g Butter, unsalted
2 cloves, garlic, finely diced
1 small eschalot, small dice (¼ onion will also work)
50 ml White wine
150ml Pouring Cream
TT Salt
TT Pepper, (preferably white pepper)
TT lemon Juice (optional)
¼ bunch Parsley (or favorite herbal garnish)
2x saucepan
Toasted Dark Roast Loaf
4 slices of Dark Roast Loaf
2-4 knobs salted butter
Flakey salt
METHOD
Soft Boiled Egg
- Softly crack the wider end of the egg just enough to break through the shell.
- Place in a pot with tap water, bring to the boil.
- Take off heat and let it sit for 3-7 minutes (depending on our firm you want your yolk)
- Dunk your egg in ice water for 2 minutes and carefully peel.
- Set aside for later.
Creamy Mushrooms
- Chop mushrooms and place in pan with water and butter
- Bring to boil and reduce until all of the water has evaporated
- The mushrooms will start to sizzle and brown, then place in diced garlic and eschalot and stir regularly
- Once the garlic and eschalot is fully cooked, deglaze with wine, then pour in cream.
- Simmer until the cream reduces by about half or until it becomes saucy (it should coat the back of a spoon).
- Finally, season with salt, cracked pepper and a squeeze of fresh lemon juice. Set aside to assemble.
Toasted Dark Roast Loaf
- Place a saucepan over medium high heat and with butter and as soon as the butter foams place your slices in.
- If the butter is completely absorbed, place a little more and as soon as it melts, flip your bread into the butter and toast until both sides are golden brown and delicious.
- Remove from the heat and set on your plate.
ASSEMBLY
- Take your freshly toasted bread and spoon on your creamed mushrooms.
- Slice the soft boiled egg in half and carefully place on the mushrooms sunny side up.
- Garnish with roughly chopped parsley, flakey salt, cracked pepper and a squeeze of lemon.
- Et voilà