- 500 g porcini mushrooms or other mushrooms
- 75 g butter for cooking
- 40 g grated Gruyère AOP
- 2 slices sourdough bread
- salt and black pepper
- 1 liter water
- 1 tbsp white wine vinegar
- ½ tsp salt
- 2 eggs
- grated Le Gruyère AOP
- fresh herbs
- Turn on the broiler in the oven.
- Clean the mushrooms and cut into pieces. Heat a dry skillet and cook mushrooms for a few minutes until the mushrooms begin to release moisture. Continue to cook until all the moisture released from the mushrooms has evaporated. Add butter and cook for 10 more minutes or until the mushrooms become golden brown. Season to taste with salt and pepper.
- To poach the eggs, bring a pot of water with vinegar and salt to a boil. Reduce the heat to a simmer. Crack an egg into a small cup. Stir the water to create a gentle whirlpool. Tip the cup into the center of the water and let the egg slide into the pot. Cook for 2-3 minutes or until the egg white is set, but the yolk is still soft. Carefully lift the egg out with a slotted spoon and drain. Repeat with the other egg.
- Cover the slices of bread with cheese. Place on a baking tray and bake in the oven until the cheese is melted and golden brown, about 5 minutes. Keep an eye on them so they don’t burn.
- Arrange the mushrooms on the cheese toasts and top with a poached egg. Sprinkle with grated Gruyere, sea salt flakes and freshly ground black pepper.
- Garnish with fresh herbs and serve immediately.
Carla Bruni – Quel qu’un M’a Dit
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