Poached Egg & Wild Mushrooms on Brioche

I love making this recipe not only because it tastes amazing but the process of making this dish is an adventure from start to finish. Start by filling your home with the smell of baking bread when you bake the Brioche, then head out into the woods and collect your wild mushrooms and last but not least go out to the duck or chicken coup and collect your eggs. It truly is a journey in farm to table dining.

Brioche can be hard to find but it is super easy to make, check out the recipe here.

If you have an iPad don’t forget to check out my cookbook on the Cook App which includes this recipe and many more!

Check out all the recipes from The Chipka House Kitchen By Clicking Here.

The hero of this dish is a poached egg, and while directions are included on how to poach an egg in this recipe if you have never done it before it is worth checking out my video post that includes some tips and tricks.

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POACHED EGG & MUSHROOMS ON BRIOCHE

A quick and tasty late morning meal, with a great mix of earthy flavors.

Course: Brunch
Cuisine: French
Servings: 4 People
Author: Avery Z Chipka
Ingredients
  • 4 Eggs
  • 2 tbsp White Wine Vinegar
  • 4 Slices Brioche recipe in baking section
  • 2 tbsp Unsalted Butter
  • 4 Cups Roughly Chopped Wild Mushrooms hen of woods, oyster, trumpets, chanterelles, etc
  • 1 Cup Cubed Pancetta
  • Fresh Ground Black Pepper
  • Kosher Salt
  • Fresh Thyme
Instructions
  1. Fill a medium size pot with water and bring to gentle boil.

  2. Heat a large skillet and cook the pancetta & shallots until lightly browned, about 3 minutes. Add mushrooms and stir, coating mushrooms with rendered bacon fat. Season with salt and pepper, and cook till moisture releases from the mushrooms (about 5 minutes). Add butter to pan, melt and sauté mixture for 1 -2 minutes. Transfer to paper towel lined plate to drain off the fat.

  3. Take slices of toasted brioche and press into the leftover pan grease, then arrange on plates. Top each slice with even amount of mushroom mixture.

  4. Season boiling water with salt and add white wine vinegar. Stir the water with whisk until swirling. Crack eggs into individual small bowls. Lower each bowl and gently drop eggs into boiling water. Turn heat to simmer. After 2 minutes remove eggs to paper towel lined plate to drain off excess moisture. Turn eggs presentation side up, season with salt and pepper, and drizzle of extra juices from mushroom pan.

  5. Transfer poached eggs into mushroom mixture and top with sprigs of thyme. Serve immediately.

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