- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 40 minutes
- Effort: medium
- 50 g butter
- 1 banana shallot, thinly chopped
- 1 clove garlic, chopped
- 40 g girolle or chanterelle mushrooms, thinly sliced
- 20 g Trompette de Morte mushrooms, thinly sliced
- 30 g oyster mushrooms, thinly sliced
- 30 g wild mushrooms, such as pied bleuthinly sliced
- 4 tsp parsley, finely chopped
For the Hollandaise:
- 150 g clarified butter, (ghee)
- 2 egg yolks
- 2 tbsp water
- 1 tsp lemon juice
- pinch of salt
For the Brioche:
- 50 g butter
- 2 slices of brioche
For the spinach:
- 25 g butter
- 130 g spinach leaves
For the poached egg:
- 1 litres water
- 80 ml white wine vinegar
- 2 large duck eggs
1. Make the hollandaise. Place the butter into a saucepan and heat gently until the butter reaches about 50°C.
2. In a separate saucepan, whisk together the egg yolks, water, lemon juice and salt. Trickle the melted butter slowly into the egg mix, whisking constantly until all the butter is incorporated and the sauce is thick. Cover with cling film and set aside.
3. For the brioche, melt the butter in a frying pan over a medium heat and gently fry the brioche for one minute on each side, until golden. Remove from the pan and keep warm.
4. Prepare the spinach. Melt the butter in a large pan, add the spinach leaves and cook for one minute. Drain the spinach and keep warm.
5. Bring a large pan of water to the boil. Add the vinegar and stir to create a whirlpool effect. Crack the eggs into separate cups, then drop them carefully into the water and poach gently for about 2-3 minutes. Remove with a slotted spoon.
6. For the mushrooms, melt the butter in a frying pan and gently fry the shallots and garlic. Add the mushrooms and cook over a moderate heat for about 5 minutes. Drain, season to taste and stir in the chopped parsley.
7. Put a slice of brioche in the centre of two warmed dinner plates and place a pile of spinach on each. Top with a poached egg and a dollop of hollandaise. Arrange the mushrooms around the plate and serve immediately.
Rate This Recipe