Mushrooms and poached egg on sourdough toast

Serves 4

Ingredients

200g button mushrooms 200g chestnut mushrooms 200g girolles mushrooms 100g chanterelle mushrooms 50g trompettes mushrooms 50g shallot, finely diced 10g garlic, finely diced 4 free range Arlington Whites eggs 400g double cream 100g unsalted butter 5g table salt White wine vinegar Gleneagles & Co Summer Harvest rapeseed oil

To Serve

4 slices of sourdough bread 25g chives Sea salt and pepper

Method:

In a heavy-based frying pan sweat off the shallot and garlic in butter. Season with sea salt and pepper and set aside. In a separate frying pan, fry off the mushrooms until golden brown in a little rapeseed oil and butter and season to taste. Add the shallots and garlic and mix thoroughly. Pour in the cream and leave to cool until you’re ready to serve. Cut the sourdough into half-inch slices and toast under the grill. Alternatively spread each slice with a little rapeseed oil and char grill. Half fill a wide pan with boiling water and add the table salt and a dash of white wine vinegar. Bring the water to a light simmer on a medium heat. Crack each egg into a cup before gently pouring into the water in one fluid movement. Depending on the pan, a soft poached egg should take 3 to 4 minutes to cook. To plate, bring the mushroom and cream mixture back to serving temperature. As the mix heats up and begins to boil, the cream will reduce to coat the mushrooms. Keep stirring continuously whilst the mix heats. Place the sourdough on the plate, topping it with the mushroom mix and then with a poached egg. Sprinkle a little chives, sea salt and freshly ground pepper on top of each egg and serve immediately.