Brodo & Egg with Seared Mushrooms, Fried Bread, Sage & Parmesan

Brodo & Egg with Seared Mushrooms, Fried Bread, Sage & Parmesan

Brodo & Egg with Seared Mushrooms, Fried Bread, Sage & Parmesan

Serves 2 


For the Sage Sauce 

2 cloves garlic, roughly chopped  

90 ml (⅓ cup) olive oil plus 2 tablespoons, reserved 

25 grams (¾ cup) parsley leaves and tender stems, roughly chopped 

15 grams (⅓ cup) sage leaves, roughly chopped 

Juice of ½ lemon 

Salt 


Combine the garlic, olive oil, and a few pinches of salt in the base of a food processor, blender, or mortar and pestle. Process until smooth, and scrape down the sides of the bowl as needed. Add the herbs and lemon juice, and process again until smooth. Season to taste with salt and set aside. 


For the Seared Mushrooms & Fried Bread 

130g mushrooms (oyster, trumpet, maitake), torn or chopped  

2-3 tablespoon high-heat oil 

2 slices sourdough bread

Salt 

Heat a large, heavy-bottomed skillet over medium high heat. Add 2 tablespoons of the oil, followed by the mushrooms and a few pinches of salt. Reduce to medium and cook 3-5 minutes per side, so the mushrooms are deep golden brown and crispy around the edges. Remove from heat and set aside. 


Return the skillet to medium heat and add a little more oil. Add the bread to the pan, and press down to ensure all of it makes contact with the skillet (if you have a cooking weight, use it here!). Cook 2-3 minutes per side, so the bread is toasted. 

For the Brodo (aka Broth)  

1 tablespoon olive oil 

1-2 cloves garlic, minced 

3-4 cups broth (chicken, vegetable, etc)

Salt 

Lemon juice 

Heat the olive oil in a medium pot over medium-low heat. Add the garlic and a pinch of salt, and swirl the pan to cook the garlic for 1-2 minutes. Doing so carefully, add the broth to the pot (the oil is hot and may splatter when you add the broth). Bring the broth up to a simmer, season to taste with salt and lemon juice, then cover with the lid to keep warm over low heat.   

To Serve 

Fried Bread 

Seared Mushrooms 

Brodo 

2 poached eggs (watch the tutorial in our Instagram Reels!)

Sage Sauce

Parmesan or Pecorino cheese, finely grated or crumbled 

Flaky salt 

Freshly ground black pepper 

Season the broth to taste with Set the fried bread in the center of two wide bowls. Scatter the mushrooms over, then pour the broth over everything. Set an egg on top of each piece of toast in the bowl, then finish each dish with a few spoonfuls of the Sage Sauce, dusting of cheese, and sprinkle of flaky salt and black pepper. Enjoy immediately! 






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