Pan roasted Scottish girolles mushrooms and poached duck egg

Serving size: 4
Preparation time: 5 minutes
Cooking time: 7 minutes

200g of Scottish girolles mushrooms,
200g of fresh garden peas
4 fresh duck eggs
1 tablespoon chopped fresh tarragon
1 tablespoon of Lincolnshire borage honey
2 yellow bell peppers
1 clove of garlic
200ml of extra virgin olive oil
1 tablespoon of fresh lemon juice
Salt and ground pepper to taste

Featured in:
July 2011

Clean the mushrooms with a pastry brush and heat the oil with the thinly sliced garlic. Add the mushrooms and hulled peas and gently cook for 2 minutes. Season with salt and chopped tarragon and set aside.

Meanwhile, prepare the yellow pepper puree. In a blender mix the lemon juice, roasted and peeled peppers, honey and blend. Gently pour in the olive oil and season with salt.

Poach the egg in salted, sub-boiling water for 5 minutes, drain and serve with the girolles.

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