2 tipsSteamed and Gratinated Eggs with Garlic Mushrooms
Method
- 1Place the eggs onto a perforated steam tray and set the oven at full steam, 65°C. Place the eggs in and steam for 27 minutes. Remove from the oven, and set aside until ready for serving.
- 2Preheat the oven on Fan Plus at 220°C.
- 3Combine the mushrooms, shallots and garlic in a shallow ovenproof baking dish. Drizzle with the olive oil, scatter over the diced French butter and season generously with sea salt and freshly ground black pepper. Toss gently to combine.
- 4Roast for 15–18 minutes, stirring once halfway through, until the mushrooms are golden, the shallots are soft and most of the liquid has evaporated. Remove from the oven and stir through the parsley and lemon juice.
- 5Preheat a chargrill pan over level 7 and toast the sourdough with a drizzle of olive oil, until golden. Season with salt.
- 6Plate the roasted mushrooms and using the back of a butter knife, gently tap and crack the shell, then carefully ease the steamed eggs from their shells and nestle them into the roasted mushrooms.
- 7Finish generously with freshly herbs and serve immediately with grilled sourdough.
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Ingredients
What you will need
8 large eggs
600 g mixed mushrooms, torn into bite-sized pieces
2 shallots, finely diced
4 garlic cloves, finely chopped
1/4 cup extra virgin olive oil, extra for the bread
100 g French cultured butter, diced
Sea salt, to season
Freshly ground black pepper, to season
4 tbsp flat-leaf parsley, finely chopped
1 tbsp lemon juice
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No steam oven? Alternative is to use a poached egg version: Place a cracked egg into gently simmering water with a splash of white vinegar for 3–4 minutes, until the whites are set and the yolks remain runny. Drain well, then place the poached eggs onto the hot tomato and chorizo mixture just before serving. Scatter with the Manchego and grill for 30 seconds 1 minute to melt the cheese, top with parsley
No steam oven? Alternative is to use a poached egg version: Place a cracked egg into gently simmering water with a splash of white vinegar for 3–4 minutes, until the whites are set and the yolks remain runny. Drain well, then place the poached eggs onto the hot tomato and chorizo mixture just before serving. Scatter with the Manchego and grill for 30 seconds 1 minute to melt the cheese, top with parsley
