Fairy Ring Champignon and Poached Egg on Toast is a modern British recipe for a classic breakfast dish of toast served topped with fried fairy ring champignons and finished with a poached egg. The full recipe is presented here and I hope you enjoy this classic British version of: Fairy Ring Champignon and Poached Egg on Toast.
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This is an excellent way of showing off fairy ring champignons, but also works well with chanterelles or even a mixture of wild mushrooms.
Ingredients:
75g butter
1 tbsp olive oil
dash of white wine vinegar
4 eggs
400g fairy ring champignons
a few sprigs of thyme
squeeze of lemon juice
4 slices of thick bread, toasted
salt and freshly-ground black pepper, to taste
small handful of flat-leaf parsley, chopped, to garnish
Method:
Fill a saucepan with cold water and bring to a boil.
Once the water comes to a boil, add a dash of white wine vinegar. As soon as small bubbles begin to rise to the top, take a whisk or fork beat in a circle to form a whirlpool. Now crack in the eggs. If these are properly fresh they will form instantly into neat comet shapes centred around the yolks. At this point take the pan off the heat and set aside for 5–5 minutes.
Whilst the eggs finish setting, begin frying the mushrooms in the olive oil and butter mix. Cook, stirring frequently, adding in the sprigs of thyme and a squeeze of lemon juice as you go.
Finally, toast the bread and arrange on four warmed serving plates. Divide the mushrooms over the bread, spoon a poached egg on top then season with salt, black pepper and flat-leaf parsley.
