Girolles with herbs, fried breadcrumbs and eggs

Mushroom, eggs and bread crumbs


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This is the first dish I put on a menu way back when in Brisbane, when I was working with my now business partner Andrew Leitch at Cup Speciality Coffee roasters. It’s a real banger and the only dish that's convinced my sister that mushrooms are the dopest trick.

Remember, you want to maintain the texture and firmness of the 'shrooms. Don’t move them too much in the pan, don’t push them around like onions. Let them sit and only move them with intention.

  • Mushroom, eggs and breadcrumbs

  • 200g of girolles, or chanterelles
  • 70g of butter
  • 1 handful of parsley leaves, plus extra to garnish
  • 1 handful of thyme, plus extra leaves to garnish
  • 3 garlic cloves, minced
  • 1 lemon, zest and juice
  • 1 handful of breadcrumbs
  • 20ml of red wine vinegar
  • 30ml of balsamic vinegar
  • 2 eggs
  • 1 handful of mixed salad leaves
  • salt
Add 50g of the butter to a pan over medium heat. As it starts to melt and bubble add the mushrooms and a big pinch of salt. Let the mushrooms sit for 30 seconds
Add the parsley, thyme, garlic and the juice of a lemon. Shake the pan to incorporate. Let sit and cook for 30 seconds
Add the breadcrumbs, the balsamic and the red wine vinegar. Turn onto a high heat to cook through, stir once and remove from the pan
In the same pan, add the remaining butter on a high heat and add 2 eggs. Let them fry in the remaining juices from the mushrooms and the butter
Place the eggs on a plate (1 per plate) and surround with the mushrooms. Add fresh thyme, parsley, salad leaves and lemon zest. Eat
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