A poached egg with mushroom mayonnaise
Ingredients:
4 eggs
4 slices of wholemeal or toast bread
VERA mini sweetcorn cobs
VERA mini gherkins
mayonnaise
1 egg (for the mayonnaise)
1 tablespoon of table mustard
½ a lemon (juice)
350 ml of sunflower oil
20 g mushroom powder (blended dried mushrooms)
a few drops of VERA truffle oil
Preparation:
Poach the eggs – one at a time. Crack an egg into lightly salted water with a dash of vinegar and cook over a low heat for 2–3 minutes, then remove and pat dry with kitchen paper.
Make some crispy croutons from the bread in a hot frying pan or in a toaster.
Pour three tablespoons of hot water over the mushroom powder and leave it to soak.
In a bowl, combine the egg, mustard and lemon juice, then slowly pour in the oil, stirring constantly, until a fluffy mayonnaise forms. Add the soaked mushroom powder and mix thoroughly. Season to taste and, if desired, add a few drops of truffle oil.
Serve the poached egg on toast, with mushroom mayonnaise, mini sweetcorn cobs and gherkins.
