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 ☺

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