Girolles with fried egg and sourdough breadcrumbs

Girolles with fried egg and sourdough breadcrumbs

By
From
A Year In My Kitchen
Serves
2

I use mushrooms as often as I possibly can from late September through to mid December. I adore their pungent earthy flavour and meaty texture. Quick, hot cooking, with as little adornment as possible works best for me. Here I serve them simply with fried eggs and the contrasting crunch of toasted breadcrumbs. Autumn salad leaves – dressed with a vinaigrette of sherry vinegar and walnut oil – are the perfect complement.

Ingredients

Quantity Ingredient
500g fresh girolles
50g unsalted butter
sea salt
freshly ground black pepper
2 organic free-range eggs
2 tablespoons virgin olive oil
3 tablespoons see method for ingredients
few fresh thyme
or roughly chopped rosemary leaves
1 garlic clove, peeled and finely chopped
squeeze lemon juice
1 tablespoon very finely chopped curly parsley
1 teaspoon red wine vinegar or sherry vinegar
1 lemon, grated zest, or to taste

Method

  1. Pick over the girolles with your fingers, removing any bits of grass, then wipe gently with a clean, damp cloth. Place a heavy-based frying pan over a medium heat. Add the butter and heat until melted and foaming, then add the mushrooms and season generously with salt and pepper. Increase the heat a little and leave the mushrooms to cook for 3–4 minutes until tender, tossing them just once or twice during cooking.
  2. Meanwhile, cook the eggs. Place a small non-stick frying pan over a medium heat. Add the olive oil and heat until it just starts to smoke. Crack the eggs into the pan and cook to your preference (I like a firm white with a soft yolk centre). Scatter over the breadcrumbs and thyme or rosemary and allow them to just warm through.
  3. When the mushrooms are ready, add the garlic, a squeeze of lemon juice and half of the chopped parsley. Pile on to two warm plates and slide the eggs and breadcrumbs on top. Add the wine vinegar to the warm mushroom pan, stirring to deglaze, then pour over the eggs. Sprinkle with the lemon zest and remaining parsley and serve at once, while piping hot!
Tags:
seasonal
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