Garlic and herb mushrooms with poached egg

Brunch is always fun. You don't normally think about garlic and herbs when you think of breakfast, but with brunch, anything goes. This dish is inspired by a beautiful breakfast dish I used to eat when on honeymoon in Bali. It was crostini with a poached egg and herb salad in a lemon vinaigrette. It was delightfully fresh and crisp. The egg is buried within the herb leaves below.

 

I now like to combine herbs and lemon juice with a poached egg to bring back my food memory of eating breakfast by the sea in a five star Balinese resort.

What you will need
1 slice of toast
1 poached egg
A handful of robust mushrooms (I used shitake)
1 clove of garlic
Fresh parsley
Fresh mint
Fresh lemon

Slice a nice farm house loaf and place under the grill or in the toaster to toast. Slice the mushrooms thickly and brown in a frying pan with a tiny amount of oil and the chopped garlic. Once these have cooked through, mix through lots of chopped fresh mint and parsley and add a good squeeze of lemon juice.

Place the mushrooms on the buttered toast, season and top with the poached egg. Making a poached egg can be quite an art. You can also cheat with a variety of contraptions. Gipsy Spread did ours and the one below is not a perfect example!

I will replace with a better picture soon!