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Grilled Mushrooms with Poached Egg and Truffle Oil
Ingredients: 4 large Portobello mushrooms
sea salt and ground black pepper
20g butter
1 garlic clove, crushed
4 large eggs
* 2 tablespoon Merchant Gourmet Truffle Oil
50g Parmesan cheese, finely grated
small bunch chives, finely chopped
2 brown English muffins, split in half
HOW TO COOK IT
1. Preheat the grill.
2. Put the mushrooms onto a non-stick shallow baking sheet. Season well and divide the butter and crushed garlic between each mushroom. Place the mushrooms under the grill and cook until softened and tender, about 3-4 minutes.
3. Meanwhile, poach the eggs individually in a pan of gently simmering water until just set, remove from the water using a slotted spoon or potato masher and drain onto kitchen paper before setting aside on a dinner plate.
4. To serve, toast the English muffins and top each slice with a mushroom, then a poached egg. Sprinkle over the Parmesan cheese and chives and drizzle generously with Merchant Gourmet Truffle Oil. Season with freshly ground black pepper.
