Girolles with herbs, fried breadcrumbs and eggs
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Dan Wilson serves up a beautiful girolles recipe for brunch, full of flavour and packed with great quality ingredients. An egg is sat on the base of the plate and covered in the mushrooms and fried breadcrumbs, all infused with butter, thyme, parsley, garlic and lemon, just waiting for the yolk to be burst as you plunge in a knife and fork.
Ingredients
Mushroom, eggs and breadcrumbs
- 200g of girolles , or chanterelles
- 70g of butter
- 1 handful of parsley leaves , plus extra to garnish
- 1 handful of thyme , plus extra leaves to garnish
- 3 garlic cloves , minced
- 1 lemon , zest and juice
- 1 handful of breadcrumbs
- 20ml of red wine vinegar
- 30ml of balsamic vinegar
- 2 eggs
- 1 handful of mixed salad leaves
- salt
Method
2
Add the parsley, thyme, garlic and the juice of a lemon. Shake the pan to incorporate. Let sit and cook for 30 seconds
- 1 handful of parsley leaves
- 1 handful of thyme
- 3 garlic cloves , minced
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
- 1 handful of breadcrumbs
- 20ml of red wine vinegar
- 30ml of balsamic vinegar
- 1 lemon , zest and juice
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
- 1 handful of mixed salad leaves
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Girolles with herbs, fried breadcrumbs and eggs
