Zurück zu Entdecken Mixed Wild Mushrooms and Poached Egg on Toast with Truffle Pecorino - Serves 4


  • 200g mixed wild mushrooms (cleaned)
  • 1 small red chilli (finely diced)
  • 1 clove garlic (finely diced)
  • 6 small sage leaves
  • 25ml white wine
  • Olive oil
  • 4 fresh free range eggs
  • 4 slices of ciabatta
  • 50g truffle pecorino
  • Handful of rocket
  • Sea salt
  • Cracked black pepper


 To start, preheat a large pot of boiling water. Then preheat a large pan, add a little olive oil and gently fry the chilli, sage and garlic, taking care not to burn it! Once softened, add the mushrooms then stir well whilst adding the wine and cook until mushrooms are soft. Season to taste and set aside.

Next poach the eggs in the pan of boiling water. Poach two at a time, and whilst they are cooking, toast or grill your bread. Top the toasted bread with the mushrooms, add the poached egg, a little dressed rocket and finish with some shaved truffle pecorino.
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Jamie Oliver's Fifteen Cornwall - Established 2006 Jamie Oliver's Fifteen Cornwall - Established 2006