Portobello mushrooms with brioche and a poached egg

As with all dishes which involve eggs and toast and getting ready in the morning, this is all about timing. Ideally, you want the mushrooms and toast coming out of the oven at about the same time, to both be warm, and the eggs poached and ready soon after. Get the mushrooms cooking first, put the bread into the oven halfway through, and then get the eggs poaching. This works as well as a starter late in the day as it does in the morning. Use duck eggs for an extra-rich twist.

Ingredients

Instructions

1. Preheat the oven to 220°C fan.
2. Mix the mushrooms with 3 tablespoons of oil, 1 garlic clove, ¼ teaspoon of cinnamon, ½ teaspoon of flaked salt and a good grind of pepper. Spread out on a large parchment-lined baking tray and roast for
   15 minutes, stirring halfway, until soft and starting to brown. Toss with the basil and set aside.
3. While the mushrooms are in the oven, mix together the remaining 2 tablespoons of oil with the remaining ¼ teaspoon of cinnamon, 1 garlic clove, the chilli flakes and ¼ teaspoon of flaked salt. Brush the oil and spices over one side of the brioche slices and place on a separate parchment-lined baking tray, brushed side up. With about 6 or
   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.
4. 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 ½ minutes for a runny yolk (or a little longer for a firmer set).
5. Divide the brioche between four plates and top each slice with the mushrooms so that they are all ready. Using a slotted spoon, remove the eggs from the water and spoon them on top of the mushrooms. Sprinkle each egg with a pinch of salt and a pinch of chilli flakes and serve warm, with a spoonful of soured cream alongside.

SIMPLE by Ottolenghi