Poached eggs and mushrooms with brioche soldiers

Poached eggs and mushrooms with brioche soldiers

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
4 mins
Photographer
Steve Brown

Poached eggs, with their lovely runny yolks, are the perfect brunch or light supper dish. Always use the freshest possible eggs; the whites are thicker and less watery, so the eggs keep their shape in the water better. The recipe that follows is my take on eggs on toast with mushrooms. For a special finishing touch, stir some fines herbes into hollandaise sauce and spoon it over the eggs as you serve them.

Ingredients

Quantity Ingredient
4 free-range eggs, at room temperature
1 teaspoon white vinegar
200g Mushroom duxelles
4 thick slices Brioche
30g butter or duck fat
200ml Hollandaise sauce, (optional)
2 tablespoons fines herbes, (optional)

Method

  1. Bring a large saucepan of water to a gentle boil and add the vinegar. Break each egg into a cup without breaking the yolk. Use a long metal spoon to stir the water in the pan, creating a mini whirlpool. Place the egg in the centre and allow the swirling water to shape it into a neatish ball. Poach for 3–5 minutes, or until the white is completely set. Remove the egg carefully and place on a clean tea towel to drain while you poach the remaining eggs. The eggs can be poached to this stage ahead of time. Reheat them in a pan of gently simmering water for 30–60 seconds just before you serve them.
  2. Warm through the mushroom duxelles until gently simmering. Taste and adjust the seasoning to your liking.
  3. Melt the butter in a hot frying pan. Cut the brioche slices into soldiers and fry them on both sides until golden brown. To serve, spoon a generous mound of mushroom duxelles in the centre of each plate. Top with an egg and arrange a stack of soldiers on the side. Mix herbs with hollandaise, if using. Spoon some of the warm herb hollandaise over the eggs and serve straight away.

Oeufs à la hollandaise

  • The classic accompaniment to poached eggs is hollandaise sauce. To ring the changes, try adding freshly chopped fines herbes or any herbs of your choice.

Oeufs à la florentine

  • Serve the poached eggs on a bed of buttered spinach and top with a spoonful of hollandaise sauce.

Eggs with rosemary and truffle beurre noisette

  • Poached eggs and truffles work brilliantly together. If you’re lucky enough to have some fresh truffles in the house, knock up a lovely nutty beurre noisette and flavour it with some fresh rosemary and chopped black truffles.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again