Mushrooms with smoked salmon and poached egg
- 1 clove garlic, crushed
- 4 eggs
- 1 red chilli, seeded, chopped finely
- 2 tbsp fresh chervil leaves
- 600 gram chestnut mushrooms, sliced thickly
- 1 tbsp vinegar
- 200g cold smoked salmon
- 2 tsp lemon juice
- 2 1/2 tablespoon olive oil
- Heat a large heavy-based frying pan over medium heat. Add sunflower seeds and pepitas; cook, stirring, for 2 minutes or until seeds are toasted. Remove from the pan.
- Heat 1 tablespoon of the oil in the same pan over high heat; add half the mushrooms. Cook, stirring occasionally, for 4 minutes or until browned lightly. Transfer to a large bowl; cover to keep warm. Repeat with remaining oil and remaining mushrooms.
- Return all mushrooms to the pan, then add garlic, chilli and the water; cook, stirring, for 1 minute or until fragrant. Remove from heat. Stir in juice; season to taste. Transfer to a bowl; cover to keep warm.
- Meanwhile, half-fill a large deep frying pan with water, then add vinegar; bring to a gentle simmer. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in the water; slide 1 egg into whirlpool. Repeat with remaining eggs. Cook eggs for 3 minutes or until whites are set and the yolks remain runny. Remove eggs with a slotted spoon; drain on a paper towel-lined plate.
- Divide mushroom mixture among plates; top with salmon, eggs, seed mixture and chervil. Season; serve.