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Poached egg, mushroom & pancetta bruschette
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Recipe adapted from The Italian Deli Cookbook by Theo Randall
95g pack sliced pancetta
6 sage leaves
1 tbsp olive oil, plus extra for drizzling
300g portabella mushrooms, cut into 1cm slices
1 clove garlic, finely sliced
1 tsp white wine vinegar
4 British Blacktail Eggs
2 large slices sourdough, toasted
1. Heat a large, dry, non-stick frying pan on a medium heat. Add the pancetta slices and cook until the fat renders and the pancetta is really crisp. Turn the slices over and add the sage leaves. Cook for 1 minute, then remove both the pancetta and sage with a slotted spoon and blot briefly on kitchen paper.
2. Keep the excess fat in the pan and add 1 tbsp oil, the mushrooms and garlic and cook on a medium heat for 15 minutes, until the mushrooms become syrupy and dark. Keep warm in the frying pan.
3. For the poached eggs, make sure you have the freshest eggs possible. Bring a pan of salted water to a simmer and add the white wine vinegar. Using a whisk, create a vortex in the centre of the water, add each egg in turn and reduce the heat so that they lightly poach for 2 minutes. Using a slotted spoon, remove the eggs and leave to one side in a warm place.
4. Place a slice of toast on each of 2 warmed plates. Drizzle over a little olive oil and divide the mushrooms equally on top of each slice. Top each serving with 2 poached eggs and the crisp pancetta and sage leaves. Finish with a grinding of black pepper.
Typical values per serving:
This recipe was first published in April 2021.