Food & Recipes

25 August 2009, 16:18

INGREDIENTS
For the crouton:
1 x slice bread
½ x garlic clove
1 tbsp olive oil
For the sauce:
½ x garlic clove
1/6 onion, finely chopped
Knob butter
4 x button mushrooms, sliced
3 tbsp white wine
2 tbsp double cream

1 x egg
1 tsp white wine vinegar
1 tsp parsley, chopped
salt and pepper

METHOD

For the crouton:
Cut a crouton out of the bread with a large pastry cutter.

In a shallow frying pan, heat a drop of oil and fry the crouton until golden brown. Remove the crouton from the heat, drain on kitchen paper and rub with the garlic.

For the sauce:
Sweat off the garlic and onion in the butter, but do not allow to colour. Add the mushrooms, pour in the wine and boil until the wine evaporates. Pour in the cream, bring to the boil and season to taste.

For the egg:
In a deep pan of boiling, salted water, add the white wine vinegar, make a whirlpool and crack an egg into the centre.
Turn the pan down to a simmer and poach for about 2 minutes.

Place the crouton on a plate and spoon half the mushroom cream on top.

Remove the egg with a slotted spoon. If necessary, trim the surplus egg white with a knife.

Mask the remaining mushroom cream over the egg.
 

Last updated: 25 August 2009, 16:35