PORTOBELLO MUSHROOMS WITH BRIOCHE & POACHED EGGS

As with all dishes which involve eggs and toast and getting ready in the morning, this is all about timing.

Ideally, you want the mushrooms and toast coming out of the oven at about the same time, to both be warm, and the eggs poached and ready soon after. Get the mushrooms cooking first, put the bread into the oven halfway through, and then get the eggs poaching. This works as well as a starter late in the day as it does in the morning. Use duck eggs for an extra-rich twist.

Serves four

• 400g Portobello mushrooms, sliced, 1cm thick
• 2 tbsp - Chimcihurri Mild or Red Pepper and Red Jalapeno Aji for a spicer alternative 
• 2 garlic cloves, crushed
• ½ tsp ground cinnamon
• 5g basil leaves
• 1 brioche bagels cut in half
• 4 large eggs
• Handful washed spinach leaves
• flaked sea salt and black pepper

1. Preheat the oven to 220°C fan.
   
   
2. Mix the mushrooms with 1 tbsp chimichurri mild, I garlic clove,  ¼ teaspoon of cinnamon, ½ teaspoon of flaked salt and a good grind of pepper. Spread out on a large parchment-lined baking tray and roast for 15 minutes, stirring halfway, until soft and starting to brown. Toss with the basil and set aside.
   
   
3. While the mushrooms are in the oven, mix together the remaining 2 tablespoons of oil with the remaining ¼ teaspoon of cinnamon, I garlic clove and ½ teaspoon of flaked salt. Brush the oil and spices onto the brioche slices and place on a separate parchment-lined baking tray, brushed side up. With about 6 or 7 minutes left for the mushrooms, put the brioche bagel slices into the oven alongside the mushrooms and roast until the bread is golden-brown and crisp.
   
   
4. Meanwhile, fill a medium saucepan with plenty of water and bring to the boil on a high heat.
   
   
5. Once boiling, reduce the heat to medium high and carefully break in the eggs into poaching cups. Poach for 1-2 minutes depending on how runny youn like your yolk.
   
   
6. Divide the brioche between 2 plates and top each slice with the mushrooms so that they are all ready place some spinach leaves on top of the mushrooms. Using a slotted spoon, remove the eggs from the water and spoon them on top of the mushrooms. Serve with either anothe teaspoon of Chimichurri Mild or Red Pepper & Red Jalapeno Aji (for a spicey version).