Miso Roasted Field Mushrooms with Poached Eggs
Cook Time 30 minutes
Servings 4
Ingredients
80g unsalted butter, softened
2 tbsp miso paste
1 tbsp kecap manis or soy sauce
1-2 garlic cloves, crushed
6 large portobello field mushrooms
30ml white vinegar
4 fresh eggs
Sesame oil to brush
4 large slices sourdough, toasted
Mixed black and white sesame seeds, toasted, to serve
2 spring onions, julienned to serve
Method
Preheat oven to 180°C.
For the miso butter, combine the miso, kecap manis, dash of sesame oil, garlic then spread over the mushrooms. Place the mushrooms on a baking tray lined with baking paper then roast for 20 minutes or until tender and miso butter has caramelised.
In a large saucepan bring water and vinegar to the boil, then turn down to a simmer. Gently crack eggs in a glass or bowl, one at a time and slip into the water. Poach for 3 minutes until just set, then with a slotted spoon remove from the water and drain on paper towel. Season the eggs with salt.
Brush the toast slices with a little sesame oil then top with the mushrooms and a poached egg. Scatter with sesame seeds and spring onions and serve.