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    Poached Eggs with Pan-Fried Mushrooms in Bread Rolls

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    Poached Eggs with Pan-Fried Mushrooms in Bread Rolls

    Serves: 4


    • 2 tbsp white wine vinegar
    • Salt
    • Freshly ground black pepper
    • 4 large free range eggs
    • 40g butter
    • 400g mixed mushrooms
    • Juice of half a lemon
    • 4 large bread rolls with the tops cut off and the centres scooped out
    • 100ml double cream
    • 20 leaves of flat leaf parsley, sliced


    1. Bring 400ml water to the boil, then add the vinegar and salt to taste. Turn down the heat to its lowest setting and gently crack the eggs into the water and cook for 6-8 minutes. The eggs should still be soft inside.
    2. While the eggs are cooking, melt the butter in a frying pan. Add the mushrooms and sauté for 2 minutes.
    3. Add the lemon juice and a couple of tablespoons of water. Cover the pan and cook for a further minute. Heat the bread rolls and their tops in a preheated oven 180ºC, gas mark 4.
    4. Add the cream to the mushrooms and reduce slightly. Season to taste and keep warm.
    5. Remove the eggs from their poaching liquor with a slotted spoon and drain them on absorbent paper.
    6. Spoon the mushrooms and their sauce inside the bread rolls. Top the rolls with the poached eggs, sprinkle with parsley and place the tops to one side to mop up the remainder of the sauce and yolk.

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