“Mac” mushrooms with poached eggs


(For 4 portions)

  • 1 punnet BroccoCress
  • 2 punnets Mustard Cress
  • 16 flat mushrooms
  • 4 medium eggs
  • 2 tbsp cider vinegar
  • 750ml water
  • 250ml BroccoCress sauce
  • 1 pinch white ground pepper
  • 1 pinch black cracked pepper
  • 2 pinch ground nutmeg
  • 1 tsp olive oil

BroccoCress sauce:

  • 2 punnet BroccoCress
  • 250ml milk
  • 30gr butter
  • 30gr flour
  • 30gr grated mature cheddar cheese
  • 1 pinch salt


  • Cook the flat mushrooms in the oven with a drizzle of olive oil. 
  • Make a duxelles with 6 mushrooms and season. 
  • Cut another 2 cooked mushrooms into fine slices. 
  • Poach the eggs in boiling water with the vinegar. 
  • Plate up with the remaining whole mushrooms using the poached eggs, the duxelles, the BroccoCress sauce and the cresses. 

BroccoCress sauce:

  • Bring the milk to simmer. 
  • Make a roux with the flour and the butter and add the hot milk. 
  • Whisk well and incorporate the grated cheese and the salt. 
  • Pass the sauce through a fine sieve and mix in the freshly cut BroccoCress. 
  • Serve immediately. 

Recipe: Franck Pontais

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