Poached egg with sautéed mushrooms on toasted brioche

Cook yourself Richard Foxs poached egg with mushrooms and Hollandaise sauce for a perfect supper
Poached egg with sautéed mushrooms on toasted brioche
  • Rating:
  • Serves: 1
  • Cook Time: 25 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 2-3 tbsp clarified butter
  • 2 field mushrooms, such as baby Portobello, sliced
  • 1 egg
  • dashes of white wine vinegar
  • 1 small sprig thyme
  • 1 large slice or 2 small brioche
  • chervil, sprigs, to garnish

For Hollandaise sauce

  • white wine vinegar
  • 1/2 lemon, juice only
  • 1 egg yolk
  • 150 g clarified butter, melted


1. For the Hollandaise sauce: combine white wine vinegar, lemon juice and egg yolk in a bowl over a bain marie and whisk with an electric whisk until the mixture thickens.

2. Slowly drizzle in the melted clarified butter and whisk until the sauce has a thick, glossy consistency you can thin it with a little water if necessary.

3. Heat the clarified butter in a heavy-based frying pan, add the mushrooms and thyme and fry gently until the mushrooms are golden and the moisture has evaporated.

4. Put some water into a shallow saucepan, add a dash of white wine vinegar and bring it barely to the boil.

5. Crack the egg into a ramekin and gently pour it into the water. Cook for 3-5 minutes, or until cooked to your liking.

6. Toast the brioche on a chargrill.

7. To serve, slide the poached egg onto the toasted brioche, sprinkle over the mushrooms, top with the Hollandaise sauce and garnish with a sprig of chervil.

Rate This Recipe