“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