Garlic Mushrooms, Griddled Baguette with Poached Free Range Egg & Gremolata
Ingredients
250g mushrooms, halved
50g shallots, peeled and finely sliced
30g wild garlic butter (see cheats version below)
½ baguette, cut into four slices
4 free range hens eggs
Method
- Brush the baguette slices with the oil and griddle or bake.
- Melt the garlic butter in a medium saucepan and then add the shallots and mushrooms.
- Season generously with some freshly milled pepper.
- Cook over a high heat until cooked and lightly coloured, keep warm.
- Bring a medium sized saucepan of water to the boil then add the vinegar.
- Crack the eggs into cups, then slip the eggs into the water.
- Bring back to the boil then remove from the heat, cover and leave for 4 minutes.
- Place the baguette slices onto warm plates and top with the mushroom mixture.
- Drain the eggs really well onto kitchen paper or a clean tea towel.
- Place the eggs on top of the mushrooms and scatter over some Gremolata (recipe below).
- Add a little trickle of olive oil and enjoy.
Ingredients for the cheats wild garlic butter
100g unsalted butter, at room temperature
10g Letterbox Larder Wild Garlic Seasoning
Method
- Place the softened butter into a medium bowl.
- Sprinkle on the seasoning and mix well.
- Roll in cling film until you have a neat roll then chill until required.
Ingredients for the Gremolata
2 garlic cloves, peeled
Rind from 1 small Lemon
Handful of flat leaf parsley
Method
- Chop together to make this delicious flavour burst.
