Poached Egg and Mushrooms on Brioche | Fronk Recipes | Umami

Name: Poached Egg and Mushrooms on Brioche | Fronk Recipes | Umami
Ingredients: 1 cup diced, thick-cut, smoked bacon (or for a bacon-free alternative, sauté 1/2 cup finely chopped shallots and 1/2 cup finely chopped sun-dried tomatoes to impart a savory saltiness); 4 cups roughly chopped wild mushrooms (chanterelle, oyster, hen of the woods, or trumpet); 1/4 cup dried tomatoes; 2 tbsp butter; 4 thick slices toasted brioche (or any bread will do); 2 tbsp white wine vinegar; 4 eggs

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Recipe by Cory Fronk from Fronk Recipes.

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Ingredients

1 cup diced, thick-cut, smoked bacon (or for a bacon-free alternative, sauté 1/2 cup finely chopped shallots and 1/2 cup finely chopped sun-dried tomatoes to impart a savory saltiness)
4 cups roughly chopped wild mushrooms (chanterelle, oyster, hen of the woods, or trumpet)
1/4 cup dried tomatoes
2 tbsp butter
4 thick slices toasted brioche (or any bread will do)
2 tbsp white wine vinegar
4 eggs