Seared Garlic Mushrooms, Chile Ricotta, and Poached Egg on Comté and Paprika Brioche
Seared mushrooms are my ultimate pairing with poached egg, at once creamy and earthy, balanced by the lactic tang of ricotta and just that little kick of chile to brighten your senses. This recipe is a reason to keep slices of Comté and paprika brioche in your freezer for when you’re in the mood for a decadent weekend brunch.
2 SERVINGS
EQUIPMENT: A colander lined with cheesecloth (optional); a 3-quart (3 l) saucepan about 9 inches (23 cm) in diameter; a mini fine-mesh sieve or tea strainer; 2 small ramekins or bowls; a slotted spoon; paper towels, folded in quarters; 2 warmed plates.
1/4 cup (80 g) best-quality fresh ricotta
1/8 teaspoon dried chile flakes
1/4 teaspoon dried oregano
Fine sea salt
3 tablespoons unsalted butter or Ghee
7 ounces (200 g) mixed fresh mushrooms, such as button, shiitake, and chanterelle, trimmed, wiped clean with a damp cloth (see Note), and thinly sliced
2 plump, fresh garlic cloves, halved, green germ removed if present, and minced
3 tablespoons finely chopped fresh parsley leaves, plus more for garnish
2 slices Comté and Paprika Brioche
2 large, ultra-fresh eggs, free-range and organic, at room temperature
Coarse, freshly ground black pepper
1. If time permits, place the ricotta in a colander lined with cheesecloth. Set the colander over a bowl and refrigerate for 1 to 2 hours to drain excess liquid from the ricotta.
2. In a small bowl, mix together the ricotta, chile flakes, oregano, and 1/8 teaspoon salt until well combined. Set aside.
3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. When the butter begins to fizz, add the mushrooms in a single layer. Do not overcrowd the pan or the mushrooms will steam rather than sear. You may have to sear in batches. Leave the mushrooms untouched until they are seared to a deep golden brown, about 2 minutes. Toss the mushrooms to cook evenly on all sides, about 2 minutes more.
4. Reduce the heat to medium and add the remaining 1 tablespoon butter, the garlic, and the parsley. Toss to cover evenly and cook for 1 minute more. Be careful not to burn the garlic. Transfer the mushrooms to a bowl.
5. In the fat remaining in the pan, toast the sliced brioche for about 30 seconds on each side.
6. In the saucepan, bring 1-1/2 quarts (1.5 l) water to a gentle simmer. Add 1/2 teaspoon of salt.
7. Place the sieve over a ramekin. Crack one egg into the sieve, allowing any thin watery egg white to drain away. Discard the drained egg white. Gently slide the egg from the sieve into the ramekin. Repeat with the remaining egg and ramekin.
8. Gently dip the edge of each ramekin into the simmering water, so that each egg slides smoothly into the water. Turn off the heat and cover the pot until the eggs are cooked through, about 3 minutes for room-temperature eggs. The white should be firm, with no translucent areas remaining, and the yolk should have a thin opaque film over the top, but still be soft and liquid inside.
9. With the slotted spoon, carefully remove the eggs one at a time, holding the folded paper towels underneath to absorb any water.
10. To assemble the dish, place a slice of toasted brioche on a warmed plate, spread generously with the chile ricotta, heap with the seared mushrooms, and top each slice with a poached egg. Season with salt and black pepper and garnish with parsley.
NOTE: Wipe the mushrooms clean with a damp cloth, removing any dirt with the tip of a sharp knife. Do not soak the mushrooms in water: They are very porous and will easily absorb excess water. If the mushrooms are damp from rinsing, they will not sear properly.