Teamed with poached eggs, earthy mushrooms with aromatic white miso butter make for a fantastic start to the day.
3 tbsp shiro (white) miso
150g butter, softened
pepper and salt
8 large flat mushrooms
2 tbsp vinegar
8 free range eggs
2 tbsp chives, chopped
cup flat-leaf parsley, roughly chopped
cup basil leaves, torn
1 cup rocket
1 lemon, juiced
100ml extra virgin olive oil
cup almonds, toasted and chopped
Finely chop one eschalot and mix with the miso and butter until smooth.
Cut the stalk from each mushroom, smear some of the butter over the gills and season. Place under a heated grill and cook for about 10 minutes or until the mushrooms are cooked. Keep them warm while you poach the eggs.
Place a medium-sized saucepan three-quarters filled with water on a high heat and add the vinegar. When the water boils, reduce to a simmer. Break the eggs into the simmering water and cook gently for about 1 minute.
Lift the eggs from the water with a slotted spoon, touch them gently to check the centre is soft then rest on a tea towel to absorb the water.
Finely slice the remaining eschalots, mix with the herbs and rocket in a small bowl and dress with lemon juice and oil.
Place the warm mushrooms on a plate, rest the eggs next to them, sprinkle with sea salt and top with the dressed salad. Sprinkle with almonds and serve.