Recipe: Sourdough Crumpets with Mushrooms & Poached Egg

1.

First, make the Sourdough Crumpets. In a large bowl, add the flour, sourdough starter, water, sugar and yeast. Combine until smooth. Cover the bowl and leave it in a warm place to ferment for 1 to 1½ hours, until bubbles start to form on the surface.

2.

Stir in the salt and bicarbonate of soda and mix until evenly distributed.

3.

Coat four egg rings lightly with oil and place in a large frying pan on medium-high heat. Spoon a few tablespoons of the batter into each ring and cook until bubbles appear on the surface. Once the bubbles have burst, flip to cook on the other side and continue cooking for a few minutes until the edges are golden brown.

4.

Next, move onto the mushrooms. Lightly oil a large frying pan and cook the shallot and ceps on high heat for a few minutes. Remove from the pan and add to a large bowl along with 150ml of the cream.

5.

Use an immersion blender to puree until smooth before passing the mixture through a sieve and chilling in the fridge until it’s thickened. Whip the remaining 150ml of cream and fold it through the chilled mixture before seasoning with salt, pepper and lemon juice.

6.

Add the butter to a large frying pan on medium-high heat and cook until it starts to foam and turn brown. Add the torn Hen of the Woods mushroom and cook until golden and caramelised. Season with salt and pepper, and put to one side until you’re ready to assemble.

7.

Lightly toast each crumpet to warm through before spreading with brown butter. Add a generous spoonful of the cep cream, top with the Hen of the Woods mushrooms, a poached egg and finish with salt, pepper and a sprinkle of fresh chives.