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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A classic breakfast/brunch also apparently a good hangover cure Ingredients:
8 field mushrooms |
2 tablespoons olive oil |
8 eggs |
1 tablespoon vinegar |
4 english muffins |
25 g butter |
3 egg yolks |
1 tablespoon water |
125 g butter, softened |
1 pinch salt |
1/2 teaspoon cayenne pepper |
1 teaspoon lemon juice |
1 tablespoon single cream |
Directions:
1. Heat oven to 200°C.
2. Remove stalks and wipe mushrooms. Place face down on a tray and drizzle with oil. Cover with foil and cook for 20 minutes.
3. Meanwhile, make the sauce. Beat together the eggs yolks and water in a bowl over boiling water or a double boiler until pale. Gradually add the butter and beat until the sauce thickens. Stir in the remaining ingredients and remove from the heat.
4. Poach the eggs until set but still runny.
5. Toast the muffins.
6. Assemble the piles as follows. Muffin - Mushroom - Egg - Sauce.
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