Brodo & Egg with Seared Mushrooms, Fried Bread, Sage & Parmesan
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
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
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)
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.
2 poached eggs (watch the tutorial in our Instagram Reels!)
Parmesan or Pecorino cheese, finely grated or crumbled
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!