Mushrooms and poached egg on sourdough toast by Simon Attridge, Executive Chef at Gleneagles
We’re fortunate at Gleneagles as there’s so much fresh, seasonal produce right on our doorstep. From locally sourced meat to fresh berries and dairy products - I’m always looking to incorporate the very best of Perthshire’s produce into recipes wherever possible. Mushrooms are no exception and we endeavour to make the most of them during the season. This delicious dish brings together traditional flavours to make the most of this very special ingredient.
For more information visit: www.gleneagles.com
Ingredients: Serves 4
200g button mushrooms
200g chestnut mushrooms
200g girolles mushrooms
100g chanterelle mushrooms
50g trompettes mushrooms
50g shallot, finely diced
10g garlic, finely diced
4 free range Arlington Whites eggs
400g double cream
100g unsalted butter
5g table salt
White wine vinegar
Gleneagles & Co Summer Harvest Scottish cold pressed rapeseed oil
To Serve
4 slices of sourdough bread
25g chives
Sea salt and pepper
Method
1 In a heavy based frying pan sweat off the shallot and garlic in butter. Season with sea salt and pepper and set aside.
2 In a separate frying pan, fry off the mushrooms until golden brown in a little rapeseed oil and butter and season to taste. Add the shallots and garlic and mix thoroughly. Pour in the cream and leave to cool until you’re ready to serve.
3 Cut the sourdough into half inch slices and toast under the grill. Alternatively spread each slice with a little rapeseed oil and chargrill.
4. Half fill a wide pan with boiling water and add the table salt and a dash of white wine vinegar. Bring the water to a light simmer on a medium heat. Crack each egg into a cup before gently pouring into the water in one fluid movement. Depending on the pan, a soft poached egg should take 3 to 4 minutes to cook.
5 To plate, bring the mushroom and cream mixture back to serving temperature. As the mix heats up and begins to boil, the cream will reduce to coat the mushrooms. Keep stirring continuously whilst the mix heats.
6 Place the sourdough on the plate, topping it with the mushroom mix and top with a poached egg. Sprinkle some freshly chopped chives, sea salt and freshly ground pepper on top of each egg and serve immediately.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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