Wild Garlic Butter Mushrooms & Poached Egg

Garlic Mushrooms, Griddled Baguette with Poached Free Range Egg & Gremolata




250g Mushrooms halved

50g Shallots peeled and finely sliced

30g Wild Garlic Butter (see cheats version below)

½ Baguette cut into four slices

20ml Feudo San Lorenzo Extra Virgin Olive Oil

4 Free Range Hens Eggs

10ml Burren Balsamics Original White


Ingredients for the cheats wild garlic butter


100g Unsalted Butter (room temperature)

10g Letterbox Larder Wild Garlic Seasoning




  1. Place the softened butter into a medium bowl.
  2. Sprinkle on the seasoning and mix well.
  3. Roll in cling film until you have a neat roll then chill until required.


Ingredients for the Gremolata


2 Garlic Cloves peeled

Lemon Rind from 1 small Lemon

Handful of Flat Leaf Parsley

Chop together to make this delicious flavour burst




  1. Brush the baguette slices with the oil and griddle or bake.
  2. Melt the garlic butter in a medium saucepan and then add

the shallots and mushrooms.

  1. Season generously with some freshly milled pepper.
  2. Cook over a high heat until cooked and lightly coloured, keep warm.
  3. Bring a medium sized saucepan of water to the boil then add the vinegar.
  4. Crack the eggs into cups, then slip the eggs into the water.
  5. Bring back to the boil then remove from the heat, cover and leave for 4 minutes.
  6. Place the baguette slices onto warm plates and top with the mushroom mixture.
  7. Drain the eggs really well onto kitchen paper or a clean tea towel.
  8. Place the eggs on top of the mushrooms and scatter over some Gremolata.
  9. Add a little trickle of olive oil and enjoy.