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WILD MUSHROOMS ON TOAST WITH POACHED EGG
"This is one of our most popular starters at Titanic."
Serves 4
INGREDIENTS: 700g mixed wild
mushrooms such as ceps, giroles,
black trumpets, chanterelles and
buttons; 80g unsalted butter;
50g shallots, finely diced;
1 clove garlic, finely diced;
50g tomato concassee; 2tbsp finely
chopped chives; salt and freshly
ground black pepper; 4 slices
brioche; 4 free range eggs,
poached; fresh herbs to garnish
(such as chervil and chives)
METHOD
Carefully wash the mushrooms in salted water making sure they are thoroughly clean, then lay on a cloth to dry. Heat the butter in a non-stick pan, add the shallots and garlic, and cook without colouring for 3 minutes. Then turn up to a high heat, add the mushrooms and cook, stirring constantly. Add the tomato concassee, chives and seasoning. Toast the brioche under the grill and heat the poached eggs in hot water. Put the sauteed mushrooms on the toasted brioche with the poached egg on top.
MARCO'S TIP
To make perfect poached eggs, bring a large pan of water almost...