Mushroom skillet with girolles and truffle

Velvety, rich and utterly fabulous.

A decadent breakfast dish or a cosy number for having by the fire. We make this every year for breakfast on Christmas day - we make the whole thing the day before, then on Christmas morning crack in the eggs and pop it in the oven.

Serves 6

 

1 tbsp butter

2 shallots, finely chopped

3 garlic cloves, chopped

20g Thyme- chopped

20g Porcini, soaked and chopped

300g chestnut mushrooms, chopped

150 ml white wine

250ml double cream

2 tbsp parmesan

½ lemon zest and juice

20g  bunch parsley, chopped

Seas salt

 

250g  girolles - Optional

 6 eggs- organic

 1 small black truffle- shave

 Heat the butter in a pan and add the shallots, garlic, thyme and sauté. Add the chestnut mushrooms and sauté for a few minutes. Add the chopped porcini, white wine, lemon and simmer for 5 minutes. Add the double cream, parmesan and lemon zest and parsley. Season. Spoon into a skillet.

Crack on the eggs

 Fry the girolles and scatter on top (if using)

 Season, grate over more parmesan

 Bake in a preheated oven, for 8-10 minutes. Serve hot with freshly shaved truffle.

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Burrata with blood orange, chilli & hazelnuts

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Pheasant wontons