Girolles with herbs, fried breadcrumbs and eggs

2
15 minutes

Ingredients

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

Method

1
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
  • 200g of girolles, or chanterelles
  • 70g of butter
2
Add the parsley, thyme, garlic and the juice of a lemon. Shake the pan to incorporate. Let sit and cook for 30 seconds
  • 1 handful of parsley leaves
  • 1 handful of thyme
  • 3 garlic cloves, minced
3
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
  • 1 handful of breadcrumbs
  • 20ml of red wine vinegar
  • 30ml of balsamic vinegar
  • 1 lemon, zest and juice
4
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
  • eggs
5
Place the eggs on a plate (1 per plate) and surround with the mushrooms. Add fresh thyme, parsley, salad leaves and lemon zest. Eat
  • 1 handful of mixed salad leaves