Clover Fathers day brunch
(Image source: https://harvestmarket.org.au/)
Fathers day brunch: Poached egg and mushrooms on toast
Recipe by: Chef Aya
½ white onion, sliced
2 T butter
1 T oil
1 punnet button mushrooms, sliced in half
1 garlic clove, finely chopped
120ml fresh cream
Salt and pepper
Truffle oil (optional)
150gg Clover Mature cheddar cheese, cooked into tiles
Soft poached egg
Toasted ciabatta or rye bread
Handful fresh parsley, chopped
Lightly caramelize the onion with the butter and a dash of oil on a slow heat until soft. Be careful not to let them brown. Set aside.
To the hot pan and another touch of oil, add the mushrooms. Allow mushrooms to cook until golden brown in colour.
Add thyme and garlic and the caramelized onion to the mushrooms and stir. Pour in the cream season with salt and pepper and allow the sauce to reduce till semi thick.
Remove from heat and garnish with chopped parsley
Scoop the mushroom mix on the toasted bread and top with a poached egg, cheese tuiles and a drizzle of truffle oil. Serve with wild rocket tossed in olive oil and a chilled Manhattan.