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Mushroom and Poached Egg on Sourdough


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Mushroom and Poached Egg on Sourdough

Simple ingredients, bold flavours! Need we say more?

Original recipe here.


- 400g Button Mushrooms, trimmed, halved

20g butter

1 tbsp olive oil, plus extra to drizzle

8 slices sourdough

Salt and pepper, to season

Lemon wedges, to serve


1.  Heat the oil and butter in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked, tossing regularly. Season with salt and pepper and squeeze over lemon juice to taste, tossing to combine

2.  Meanwhile, heat a chargrill pan over medium-high heat. Drizzle the bread with oil. Toast the bread for 1-2 minutes each side or until charred. Serve the mushrooms on the sourdough with poached eggs with hollandaise sauce


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