See you at the Market!
×
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in August for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on September 9th via email.

Wild mushroom, prosciutto, runny egg

Recipe by Josh Pelham

  • 100g Pine mushrooms
  • 100g Fresh shiitake
  • 100g Fresh button mushrooms
  • 2 fresh eggs
  • 2 slices good quality Prosciutto
  • 2 slices crusty sour dough
  • 1 bunch chives
  • 100ml chardonnay vinegar
  • 100ml white wine vinegar
  • 100g butter
  • 25ml olive oil
  1. Bring a pot of water about 4L to the boil add the white wine vinegar, stir the water to make a whirlpool, add the eggs to the center of the whirlpool and poach for 3-5 minutes, depends on how firm you like you eggs….
  2. Wash and finely slice the wild mushroom, in a hot pan add the butter and sauté the mushrooms till tender, season with salt and finish with a splash of chardonnay vinegar and chives
  3. Char the bread over an open flame, place the mushrooms in the center of the plate make a little hole for the poaches eggs to sit in and lay the prosciutto over the eggs, finish with the charred bread
  4. Enjoy ☺

Get Your Ingredients

FOLLOW US

More