- 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