Saute Mushrooms with Poached Egg, Rocket & Brioche | Australian Mushrooms

Ingredients

• 4 free range eggs
• 4 slices of brioche, cut 2.5cm thick
• 60 g butter, chopped
• 2 french eschalots, thinly sliced.
• 1 garlic clove, crushed
• 1 large kipfler potatoes, roughly diced
• 10 g dried porcini mushrooms
• 250 ml chicken stock
• 50 ml pouring cream
• 50 g Parmesan, grated
• 4 button mushrooms, quartered
• 2 Portobello mushrooms, sliced
• 4 oyster mushrooms, shredded
• 2 sprigs thyme, leaves remove
• 0.50 small lemon
• 80 g pine nuts, toasted
• 50 g baby rocket
• 40 g Parmesan, shaved
• Drizzle of extra virgin olive oil
• Small drizzle aged balsamic