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Mushroom, eggs and bread crumbs

Girolles with herbs, fried breadcrumbs and eggs

PT15M

This is the first dish I put on a menu way back when in Brisbane, when I was working with my now business partner Andrew Leitch at Cup Speciality Coffee roasters. It’s a real banger and the only dish that's convinced my sister that mushrooms are the dopest trick.

Remember, you want to maintain the texture and firmness of the 'shrooms. Don’t move them too much in the pan, don’t push them around like onions. Let them sit and only move them with intention.

Ingredients

1
Add 50g of the butter to a pan over medium heat. As it starts to melt and bubble add the mushrooms and a big pinch of salt. Let the mushrooms sit for 30 seconds
2
Add the parsley, thyme, garlic and the juice of a lemon. Shake the pan to incorporate. Let sit and cook for 30 seconds
3
Add the breadcrumbs, the balsamic and the red wine vinegar. Turn onto a high heat to cook through, stir once and remove from the pan
4
In the same pan, add the remaining butter on a high heat and add 2 eggs. Let them fry in the remaining juices from the mushrooms and the butter
5
Place the eggs on a plate (1 per plate) and surround with the mushrooms. Add fresh thyme, parsley, salad leaves and lemon zest. Eat

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