Monday, September 23, 2013

Warm Chanterelles with Goat Cheese and Poached Eggs

The woodsy taste of the fresh Chanterelles, the creaminess of the goat cheese, the crispy prosciutto and the sauce of the poached egg create this finished dish.

4 cups fresh Chanterelles, cleaned and coarsely chopped
Warm Chanterelles with Goat Cheese and Poached Eggs
1 Tablespoon olive oil
1 shallot, diced
3 sprigs fresh thyme
1/2 teaspoon Alfie's seasoning
1 Tablespoon dry sherry
2 slices prosciutto, diced
2 Tablespoon goat cheese, divided
4 eggs
1 teaspoon vinegar
sprinkle of coarse salt

Place mushrooms in a non stick saute pan over medium heat about six minutes, drain off water.
Meanwhile, bring a pan of water to a boil, add vinegar, reduce to simmer and add eggs until cooked.

Return mushrooms to stove top and add olive oil, shallot, and thyme. Sprinkle on seasoning and cook until shallot is softened, about 4 minutes. Stir in sherry and remove thyme stems.
Add prosciutto and cook until crispy. Divide mushroom mixture on two plates, dot each with 1 tablespoon goat cheese and top with 2 poached eggs. Sprinkle coarse salt over top of eggs and serve.

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