Portobello Mushrooms with Brioche and Poached Egg- GUEST BLOG

 My sister-in-law Andrea made this delicious breakfast.

14 oz portobello mushroom, sliced 1/2" thick 

5 T olive oil 

2 garlic cloves, crushed 

1/2 tsp ground cinnamon 

1/4 basil leaves, torn (she used parsley)

1/8 tsp chili flakes, plus extra to serve 

4 slices brioche, cut 3/4" thick 

4 large eggs 

1/2 c sour cream plus 2 T to serve

Flaked sea salt and black pepper 

1.Preheat the oven to 450ºF fan. 

2. Mix the mushrooms with 3 tbsp of oil, 1 garlic cloves, 1/4 tsp cinnamon, 1/2 tsp of flakes salt and good grind of pepper. 

3. Spread out on a large parchment paper and roast for 15 minutes, stirring halfway, until soft and starting to brown. Toss with the basil and set aside. 

4. While the mushrooms are in the oven, mix together the remaining 2 tbsp of oil with remaining 1/4 tsp of cinnamon, 1 garlic clove, the chili flakes and 1/4 tsp of flakey salt. 

5. Brush the oil and spices over one side of the brioche slices and place on a separate parchment lined baking tray, brushed side up. 

6. With about 6 - 7 minutes left for the mushrooms, put the bread into the oven alongside the mushrooms and roast until the bread is golden brown and crisp. 

7. Meanwhile, fill a medium saucepan with plenty of water and bring to the boil on a high heat. Once boiling, reduce the heat to medium high and carefully break in the eggs. Poach for 1 1/2 minutes for a runny yolk or a little longer for a firmer set. 

8. Divide the brioche between four plated and to each slice with the mushrooms so they are all ready. Using a slotted spoon, remove the eggs from the water and spoon them on top of the mushrooms. 

9. Sprinkle each egg with a pinch of salt and a pinch of chlli flakes and serve warm, with a spoonful of sour cream alongside.