Wild Mushrooms on Brioche with Panko Egg Yolk & Curled Leek
Here is my take on the ever classic and comforting dish mushrooms on toast, with a few little tricks thrown in that add a some flavour, texture and visual appeal. The crispy panko egg yolk tastes as good as it sounds, but can be a little bit tricky to perfect.
Just be gentle while handling (especially while turning it over during frying) as it is very fragile in this state, and make sure your oil is hot enough and that you do not overcook it (it only needs a few seconds for the outside to crisp up). If that sounds like a little bit too much, you can also fry or poach an egg to go on top. Likewise with the leek – which adds a wonderfully fresh and peppery kick of onion - I have outlined the technique used for curling them up. If you’re not fussed simply slice them as thin as possible and garnish as usual.
Ingredients
Getting started
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below for the full instructions
