Chanterelle Toast with Poached Eggs and Kale
Prep Time
40 minutes
Number of Servings
serves 2
Ingredients
  • 2 handfuls kale, stalks removed and leaves torn into bits
  • [q:3 1/2] oz chanterelle mushrooms, or mixed wild mushrooms, torn into chunks
  • 1 Tbsp cold-pressed rapeseed oil or olive oil, plus a little extra for drizzling
  • 1 garlic clove, very finely chopped
  • Salt and freshly ground black pepper
  • 1 small handful of parsley, roughly chopped
  • 2 large eggs
  • 1 Tbsp white wine vinegar
  • 2 slices sourdough bread
Directions
  1. Bring a large pan of water to boil. Blanch kale for a minute or two. Remove with a slotted spoon and drain, squeezing out any excess water. Keep water simmering while you tear mushrooms.
  2. Heat oil in a large saucepan and add mushrooms, taking care not to overcrowd them. Fry for 4 to 5 minutes until golden and softened.
  3. Add garlic to pan and fry for a minute until no longer fragrant. Add kale and stir through for a minute or two until all water has evaporated and leaves starts to crisp up, about 5 minutes. Season with salt and pepper and sprinkle in most of the parsley.
  4. Meanwhile, crack eggs into a couple of ramekins or cups. Add vinegar to the pan of simmering water and swirl with a spoon to create a whirlpool. Hold ramekin close to surface of water and quickly tip one egg into swirling water. Increase heat slightly and poach egg for 2 minutes until set. Remove and set aside while you repeat with other egg.
  5. Toast sourdough and drizzle with a little more oil. Divide mushrooms and kale between toasts. Top with poached eggs. Sprinkle with a little more parsley and a good grinding of pepper.
Nutrition Info
229 Calories, 11 g Protein, 18 g Carbohydrates, 5 g Fiber, 13 g Total fat (2 g sat), 344 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin B2 (riboflavin), B3 (niacin), D, Iron, Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), B6, B12, C, E, Folate, Magnesium, Zinc