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Categories:Viewed: 19 - Published at: 6 years ago
Ingredients
- 2 generously sized portobello mushrooms
- Salt and pepper
- Olive oil
- 2 thick rounds of soft goat cheese
- 2 eggs
- 1 teaspoon of white vinegar (for poaching)
- 1 sprig of fresh tarragon, chopped
Method
- Preheat the broiler.
- Wash the mushrooms and remove the stems, season with salt and pepper and give them a glug of olive oil: a spoonful should do.
- Crumble the goat cheese.
- Pop the mushrooms stem side up under the broiler for about 5 minutes.
- While they are searing away, poach the eggs in a pan of gently boiling water.
- A teaspoon of white vinegar should stop them from separating.
- You can do one of two things with the goat cheese: you can add it on top of the mushrooms when you put them under the broiler, so it browns: or you can put it on just after they come out.
- You should poach the eggs for about 3 minutes if you want them soft in the middle (5 if you want them stern and unyielding).
- Drain them, put them on top of your crumbly goats cheese mushroom mix.
- Scatter some chopped tarragon on the top, grind on a bit of pepper and voila!
