Oct 12, 2009

Portobello Mushroom with poached egg

Auntum Flavours: Portobello slowly roasted in herb oil with a poached egg on crunchy toast.

For the Mushrooms:
  • 4 nice Portobello mushrooms
  • 1 cup oliveoil
  • some rosmary branches
  • some thyme branches
  • 2 cloves of garlic
  • Salt
Heat the oil with the herbs and the pressed garlic to a medium heat. Place the portobello muschrooms in the warm oil and roast them for 10 minutes, turning the mushrooms form time to time. When done, season with salt.

For the toast:
  • 4 pices of bread
  • some chily flavoured oil
Drizzle some oil on the bread and toast in the oven or broiler until golden brown.
Place the toast on a plate, place the mushroom on top.

For the egg:
  • 4 eggs
Heat water to exactly 86 C in a non stick pot.
Add the eggs and poach for 45 min. Make shure the temperature stays the same at all times.
Gently remove the eggs form the water and place the egg on top of the mushroom garnish with the herbs form the pan. Drizzle a bit of the herboil on top.

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