This is one of the best breakfasts I have made recently. It seems blindingly simple, but is very effective. The oniony tang of the chives with the yogurt are excellent with the egg and mushrooms. This was made for Zoe and her mum Tessa in Brixton.
For 3, generously
6 large Portobello mushrooms
3/6 very fresh eggs (reach to the back of the shelf for the freshest ones in the shop, or make sure the sell-by-date is the furthest away you can find, or rob a chicken)
4 heaped tablespoons, really thick Greek or Turkish yogurt
1 small bunch sage, finely chopped
1 small bunch chives, finely chopped
1 small bunch parsley, finely chopped
squeeze of lemon juice
How to make
Pre-heat the oven to 200 celsius.
Lay the whole mushrooms on a sheet of tinfoil. Mix half of the herbs with a dash of olive oil to and place a teaspoon on top of each mushroom, followed by a small knob of butter and salt and pepper. Cover the mushrooms with another sheet of tin foil and seal the edges. Place in the oven for 20-30 minutes or until cooked. Check after 15 minutes.
Meanwhile, mix up the yogurt with the rest of the herbs, a good pinch of salt and a squeeze of lemon juice.
When the mushrooms are ready remove from the oven.
For the eggs, heat water in a wide-bottomed pan until just simmering. When it’s ready, with confidence, gently break in each egg to the water from just above the water level, and leave for around 2 mins 30 so that the water is barely simmering. Remove with a slotted spoon and dab dry on a bit of kitchen roll. Meanwhile, cut up some bread and toast, then butter.
To serve, place two mushrooms on each plate, one or two poached eggs on the toast and a large spoon of the herbed yogurt on the side.
Tea or black coffee. The Financial Times magazine.