Saturday, 10 January 2015

Poached Egg on Broiled Mushroom and Ricotta

Ah yes, Saturday mornings. I found some Manitoba "portobello" mushrooms at Vic's Fruit Market. Having some leftover ricotta cheese and pea shoots, I thought a little poached egg on top would make a delicious, easy breakfast. And then, just to up the fancy factor, which you know I'm always inclined to do, truffle oil and truffle salt were a must.

I grew up hating eggs, but in the last few years have done a complete 180 and now revel in the glory that is a runny yolk. I think the key to enjoying eggs is to start buying good, free range eggs. I love the Manitoba Free Run Vita Eggs - the yolk colour is unbeatable.

Normally you would use one large portobello, but mine were tiny (not convinced they're actually portobellos but I do love trying mystery mushrooms). You could use an alternate cheese (probably chèvre) but I wanted to use up the leftover ricotta. And of course any greens would work as the base - arugula would be my top choice. 

Poached Egg on Broiled Mushroom and Ricotta
Serves One

1 portobello or 4 smaller mushrooms, stems removed
olive oil
balsamic vinegar
salt and pepper
1 egg (free range best)
white vinegar
peas shoots (greens of your choice)
1/4 ricotta (cheese of your choice)
truffle oil and salt (obviously optional)

Turn oven to broil (low if you have the option), put oven rack to the 2nd highest level. Foil a small baking sheet place mushrooms gills up and brush with olive oil and bit of balsamic, sprinkle with salt and pepper. Cook mushrooms under broiler for about 2 mins. or until browned, watching closely. 

Meanwhile poach egg. If you have your method down - go for it! My method - heat water almost to a boil, turn down to just a simmer, add 1/2 a capful of white vinegar, crack egg into a small measuring cup, stir water until a whirlpool effect happens and gently lower egg into middle. Keep water to a very light simmer and cook egg for exactly 3 mins. Remove with a slotted spoon and dab with paper towel. 

Place greens on plate, then broiled mushroom(s), spoon ricotta onto mushroom. Gently place poached egg on top. Christen with truffle oil and salt - grind pepper over top.

Wait until you're seated at table to break the yolk with your fork - it should be treated as a momentous occasion.

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