Wild Mushrooms on Toast with Poached Eggs
Wild Mushrooms on Toast with Poached Eggs is a brilliant light bite. Decadent, it is served with a brandy, madeira, cream and veal jus sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Skillet
- Saucepan
- Slotted spoon
- Chef's knife
- Cutting board
- Toaster
- Wooden spoon
- Mixing bowl
- Measuring spoon
- Paper towel
- Plate
- Stove
Ingredients
- 15g butter
- 300g wild mushrooms, sliced
- ½ clove garlic, crushed
- ½ shallot, diced
- Splash of brandy and madeira
- 100ml double cream
- 100ml veal jus
- small bunch of parsley, chopped
- 2 slices sourdough bread
- 2 large eggs, fresh
- 1 tsp white wine vinegar
- Salt
- pepper
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