Eggs Fungi Recipe

Toast sourdough

Heat a heavy skillet or grill pan over medium-high heat. Brush both sides of sourdough slices lightly with olive oil (or brush one side if using pan). Toast slices 1–2 minutes per side until golden and crisp. Keep warm in a low oven (100°C/210°F) or on a warm plate covered with foil.

Cook mushrooms

In the same skillet, add 1 tbsp olive oil and 1 tbsp butter over medium-high heat. When butter foams, add chopped shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds. Add oyster and shiitake mushrooms in a single layer, letting them sit undisturbed 2–3 minutes to brown, then stir and cook another 2–3 minutes until softened and starting to caramelize.

Deglaze & finish mushrooms

Add 2 tbsp white wine (or mushroom stock) to deglaze, scraping up browned bits. Stir in thyme, 1 tsp salt, 1/2 tsp pepper and 1 tsp lemon juice. Cook 1 more minute until liquid mostly evaporates. Taste and adjust seasoning. Keep mushrooms warm while you poach the eggs and make hollandaise.

Bring 1 liter water to a gentle simmer in a wide shallow saucepan (water should show small bubbles but not be at a rolling boil). Add 1 tsp white vinegar and 1/4 tsp salt. Stir water to create a gentle whirlpool (this helps eggs hold shape). Crack one egg into a small cup. Gently slip egg into the center of the whirlpool and let cook 3 minutes for a runny yolk (3.5–4 minutes for slightly firmer). Use a slotted spoon to lift egg, gently dab bottom on a paper towel to remove excess water, and transfer to a warm plate. Repeat with second egg. If needed, keep poached eggs in a bowl of warm water (not hot) for up to 5 minutes before serving, then briefly reheat in the poaching water for 20–30 seconds.

Prepare a double boiler

Fill a saucepan with an inch or two of water and bring to a bare simmer. Place a heatproof bowl (stainless steel) over the pan so the bottom does not touch the water.

Whisk yolks

In the heatproof bowl off the heat, whisk together 2 egg yolks, 1 tsp lemon juice and 1 tsp cold water until combined and slightly thickened. Place bowl over the simmering water and whisk constantly. The yolks should warm and thicken slightly (do not scramble) — about 1–2 minutes.

Emulsify with butter

Remove bowl from heat briefly. Very slowly drizzle the hot clarified butter (50 g) into the yolks while whisking continuously to create a smooth emulsion. Start drop by drop, then in a thin steady stream. If sauce becomes too thick, whisk in a few drops of warm water to loosen. Return briefly to the double boiler if needed to maintain temperature but keep whisking.

Finish hollandaise

Once fully emulsified and glossy, whisk in 1/2 tsp fennel pollen, 1/4 tsp salt and 1/8 tsp white pepper or a pinch of cayenne. Taste and add a few drops more lemon juice or a pinch more salt as needed. Keep the hollandaise warm (off heat) until plating. If it cools and thickens too much, warm gently while whisking or add a teaspoon of warm water to loosen.

Place toasted sourdough slices on serving plates. Spoon the warm mushroom mixture evenly over each slice, spreading to cover most of the toast.

Gently place one poached egg on top of the mushrooms on each toast.

Spoon or drizzle 1–2 tablespoons of fennel pollen hollandaise over each egg so it spills slightly over the mushrooms and toast.

Finish with a light dusting of extra fennel pollen (about 1/8–1/4 tsp split between plates), scatter microgreens or chopped parsley, and serve with a lemon wedge on the side for optional brightening.

Serve immediately so eggs remain warm and yolks run when cut.