• Olive oil, for sautéing
  • 4 eggs
  • 300g British Chestnut mushrooms
  • 1 knob of butter
  • 1 shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 slices of British sourdough
  • For the Bearnaise:
  • 150g Butter, room temperature
  • 1 Tbsp Tarragon, leaves removed and finely sliced
  • 1 tsp Vinegar
  • 2 Egg yolks
  • Lemon juice, to taste
  • Salt and ground white pepper


1 For the Mushrooms:

2 - Heat oil in a frying pan over a medium high heat

3 - Add Mushrooms, cook until golden and there is little moisture remaining

4 - Remove mushrooms, set aside

5 - Reduce heat to medium

6 - In the same pan, melt butter

7 - Add shallot and garlic until tender, 1-2 minutes

8 - Add the cooked mushrooms

9 - Season with salt and pepper

10 - Set aside and keep warm

11 - Slice the sourdough and toast

12 To make the Bearnaise:

13 - Pour a few centimetres of water into a saucepan and bring to a low simmer

14 - Select a heat proof mixing bowl that will comfortably sit atop the saucepan, well above the water to create a double boiler

15 - Place the egg yolks and vinegar in the heatproof bowl and beat the eggs with a whisk until fluffy

16 - In another saucepan, melt the butter carefully, then add your chopped tarragon

17 - In a steady stream, slowly add the melted butter to your egg mixture, continually whisking

18 - Once incorporated into the thickness you desire, remove the bowl from the pan and season with lemon juice, salt and white pepper to perfection

19 - Keep Bearnaise warm on the residual steam from the saucepan, removed from the heat

20 To poach the eggs:

21 - Fill a small saucepan with 3 inches of water and bring to boil. Add a splash of vinegar and with a whisk, furiously spin the water to create a whirlpool

22 - Immediately drop the egg into the centre of the vortex and cook until the whites are set and the yolks are still soft, about 2-4 minutes

23 - Remove with a slotted spoon

24 To Assemble:

25 - Spread a little of the Bearnaise over the toast

26 - Top with mushrooms, the poached egg and a spoonful of warm Bearnaise

27 - Serve immediately