This recipe was inspired by a delicious dish I ordered at a pub in the South Downs. It consisted of some lightly steamed asparagus, served with a deep fried poached egg and a drizzle of hollandaise sauce.
Mushrooms with tarragon is a classic combination, the latter giving the mushrooms a sweet almost aniseed flavour. Â I used a fresh slice of bread for soft breadcrumbs and combined them with sage and Parmesan, gently but roughly coating the poached egg in the mixture and then shallow frying it in butter.
6 Portobello mushrooms
1 handful of tarragon leaves
1 1/2 tbsp creme fraiche
1 1/2 tbsp of grainy mustard
1 slice of bread stale or fresh
6 fresh sage leaves
1 tbsp. parmesan
1 tsp red wine vinegar
Salt and pepper to taste
1 thinly sliced spring onion for scattering
Slice them thickly, add a generous stick of butter to a high sided pan and once melted add the mushrooms. Coat and then after a minute add the vinegar, salt, pepper and cook for 10 minutes on a low heat. Don’t move the mushrooms too much; this will let them crisp up and give them some colour. When you are frying your poached egg at the end, add the mustard and Creme fraiche to the mushrooms and stir through. Keep moving gently until most of the liquid is gone and they are just moist and coated. Just before serving take off the heat and stir through the tarragon leaves.
Roughly blitz a slice of bread (a sourdough or more ‘country’ style bread is best for breadcrumbs as it will add more depth and texture to the end result). Add a tablespoon of Parmesan, the chopped sage, salt and pepper and combine with your fingers.
Crack 1 egg into a cup and whisk in a bowl ready for the crumbing process.
The poached egg
Poach the egg. I prefer (after trying both ways) the egg to be just set so as to keep the flavours cleaner but each to their own! Poach the egg for 3 minutes. Take it carefully out of the water and let it ‘dry’ off for a bit. Brush the egg with the whisked egg and scatter both sides with the bread crumbs gently as the egg is delicate. Put 1 tbsp butter in a frying pan and heat gently. After a minute or so, add the poached egg to the pan and cook a few minutes each side until golden. Add the escaped breadcrumbs to the pan as well for extra crunch.
Serve the egg on top of the mushrooms with a scattering of spring onion.