Recipe of Any-night-of-the-week Portobello mushrooms with brioche and poached egg

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Prepare Quick Portobello mushrooms with brioche and poached egg. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Portobello mushrooms with brioche and poached egg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Portobello mushrooms with brioche and poached egg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Portobello mushrooms with brioche and poached egg is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Portobello mushrooms with brioche and poached egg estimated approx 30 minutes.

To begin with this recipe, we have to prepare a few components. You can cook Portobello mushrooms with brioche and poached egg using 10 ingredients and 9 steps. Here is how you cook it.

Yotam Ottolenhgi’s recipe #Vegetarian #breakfast #portobellomushroom #cinnamon #basil #brioche #eggs $sourcream #delicious

Ingredients and spices that need to be Prepare to make Portobello mushrooms with brioche and poached egg:

1. 400 g portobello mushroom, sliced 1 cm thick
2. 75 ml olive oil
3. 2 garlic cloves, crushed
4. 1/2 tsp ground cinnamon
5. 5 g basil leaves, torn
6. 1/8 tsp chilli flakes, plus extra to serve
7. 4 slices brioche, cut 2 cm thick
8. 4 large eggs
9. 100 g sour cream to serve
10. Flaked sea salt and black pepper

Instructions to make to make Portobello mushrooms with brioche and poached egg

1. Preheat the oven to 220ºC fan.
2. Mix the mushrooms with 3 tbsp of oil, 1 garlic cloves, 1/4 tsp cinnamon, 1/2 tsp of flakes salt and good grind of pepper.
3. Spread out on a large parchment paper and roast for 15 minutes, stirring halfway, until soft and starting to brown. Toss with the basil and set aside.
4. While the mushrooms are in the oven, mix together the remaining 2 tbsp of oil with remaining 1/4 tsp of cinnamon, 1 garlic clove, the chilli flakes and 1/4 tsp of flakes salt.
5. Brush the oil and spices over one side of the brioche slices and place on a separate parchment lined baking tray, brushed side up.
6. With about 6 - 7 minutes left for the mushrooms, put the bread into the oven alongside the mushrooms and roast until the bread is golden brown and crisp.
7. Meanwhile, fill a medium saucepan with plenty of water and bring to the boil on a high heat. Once boiling, reduce the heat to medium high and carefully break in the eggs. Poach for 1 1/2 minutes for a runny yolk or a little longer for a firmer set.
8. Divide the brioche between four plated and to each slice with the mushrooms so they are all ready. Using a slotted spoon, remove the eggs from the water and spoon them on top of the mushrooms.
9. Sprinkle each egg with a pinch of salt and a pinch of chilli flakes and serve warm, with a spoonful of sour cream alongside.

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