Portobello mushrooms with brioche and poached egg



400 g portobello mushroom, sliced ​​1 cm thick
75 ml olive oil
2 garlic cloves, crushed
1/2 tsp ground cinnamon
5 g basil leaves, torn
1/8 tsp chilli flakes, plus extra to serve
4 brioche slices, cut 2 cm thick
4 large eggs
100 g sour cream to serve
Flaked sea salt and black pepper


Preheat the oven to 220ÂșC fan. 
1- Mix the mushrooms with 3 tbsp of oil, 1 garlic cloves, 1/4 tsp cinnamon, 1/2 tsp of flakes salt and good grind of pepper. 
2- Spread out on a large parchment paper and roast for 15 minutes, stirring halfway, until soft and starting to brown. Toss with the basil and set aside.
3- While the mushrooms are in the oven, mix together the remaining 2 tbsp of oil with remaining 1/4 tsp of cinnamon, 1 garlic clove, the chilli flakes and 1/4 tsp of flakes salt.
4- Brush the oil and spices over one side of the brioche slices and place on a separate parchment lined baking tray, brushed side up.
5- With about 6 - 7 minutes left for the mushrooms, put the bread into the oven alongside the mushrooms and roast until the bread is golden brown and crisp.
6- Meanwhile, fill a medium saucepan with plenty of water and bring to the boil on a high heat. Once boiling, reduce the heat to medium high and carefully break in the eggs. Poach for 1 1/2 minutes for a runny yolk or a little longer for a firmer set.
7- Divide the brioche between four plated and to each slice with the mushrooms so they are all ready. Using a slotted spoon, remove the eggs from the water and spoon them on top of the mushrooms.
9- Sprinkle each egg with a pinch of salt and a pinch of chilli flakes and serve warm, with a spoonful of sour cream alongside.

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