Portobello mushrooms with brioche and poached egg

Name: How to cook Portobello mushrooms with brioche and poached egg - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Portobello mushrooms with brioche and poached egg

Yotam Ottolenhgi’s recipe

Ingredient

Food ration :

Serves 4 servings

Cooking time :

30 minutes

400 g

portobello mushroom, sliced 1 cm thick

75 ml

chilli flakes, plus extra to serve

4 slices

Cooking instructions

* Step 1

Preheat the oven to 220ºC fan.

* Step 2

Mix the mushrooms with 3 tbsp of oil, 1 garlic cloves, 1/4 tsp cinnamon, 1/2 tsp of flakes salt and good grind of pepper.

* Step 3

Spread out on a large parchment paper and roast for 15 minutes, stirring halfway, until soft and starting to brown. Toss with the basil and set aside.

* Step 4

While the mushrooms are in the oven, mix together the remaining 2 tbsp of oil with remaining 1/4 tsp of cinnamon, 1 garlic clove, the chilli flakes and 1/4 tsp of flakes salt.

* Step 5

Brush the oil and spices over one side of the brioche slices and place on a separate parchment lined baking tray, brushed side up.

* Step 6

With about 6 - 7 minutes left for the mushrooms, put the bread into the oven alongside the mushrooms and roast until the bread is golden brown and crisp.

* Step 7

Meanwhile, fill a medium saucepan with plenty of water and bring to the boil on a high heat. Once boiling, reduce the heat to medium high and carefully break in the eggs. Poach for 1 1/2 minutes for a runny yolk or a little longer for a firmer set.

* Step 8

Divide the brioche between four plated and to each slice with the mushrooms so they are all ready. Using a slotted spoon, remove the eggs from the water and spoon them on top of the mushrooms.