Recipes

For the Poached Egg; Bring a medium sized saucepan to the simmer, add 50ml while vinegar. Your water should be just bubbling, but not boiling as this will break apart you egg. Gently stir the water, then crack your egg in the centre, the movement of the water should cause the egg white to wrap around the yolk and leave you with a nice shape. Simmer the egg for 5-6 minutes then carefully remove from the water with a slotted spoon.

For the Sautéed Mushrooms; Heat the olive oil in a large frying pan, until hot. Add in the mushrooms and thyme and cook until the mushrooms are tender and nicely coloured. It is important that your pan is hot enough and not overcrowded, or your mushrooms will stew rather than colour. Season with sea salt and cracked pepper and squeeze over the lemon juice.

For the Rocket, Pine nut and Parmesan Salad;. Once pine nuts are toasted, set aside to cool slightly and lightly crush in a mortar and pestle, or roughly chop. Toss the rocket with the pine nuts and parmesan. Drizzle with olive oil and balsamic and season well. Note. Do not dress the salad until you are nearly ready to serve or it will begin to wilt the rocket.

To Assemble; Toast the sliced brioche on one side and on a plate and top with the sautéed mushrooms, then the poached egg and top with the rocket salad. Serve.