- Bring a pot of water about 4L to the boil add the white wine vinegar, stir the water to make a whirlpool, add the eggs to the center of the whirlpool and poach for 3-5 minutes, depends on how firm you like you eggs….
- Wash and finely slice the wild mushroom, in a hot pan add the butter and sauté the mushrooms till tender, season with salt and finish with a splash of chardonnay vinegar and chives
- Char the bread over an open flame, place the mushrooms in the center of the plate make a little hole for the poaches eggs to sit in and lay the prosciutto over the eggs, finish with the charred bread
- Enjoy ☺
Wild mushroom, prosciutto, runny egg
Recipe by Josh Pelham
Ingredients
- 100g Pine mushrooms
- 100g Fresh shiitake
- 100g Fresh button mushrooms
- 2 fresh eggs
- 2 slices good quality Prosciutto
- 2 slices crusty sour dough
- 1 bunch chives
- 100ml chardonnay vinegar
- 100ml white wine vinegar
- 100g butter
- 25ml olive oil
