Imprimer ma sélection
Preparation
In a skillet, cook pancetta slices for 2-3 minutes, until brown and crispy.
Remove from heat and slice into small pieces. Set aside.
Remove stems from shiitake and oyster mushrooms.
Slice all mushrooms.
Melt butter in a large skillet.
Add shallot and salt and cook for about 5 minutes, stirring occasionally, until soft and slightly golden.
Add sliced mushrooms and cook for 4 minutes without moving them.
Add pepper and cook for 2-3 more minutes, until soft and tender.
Fill a saucepan with water and bring to a boil. Reduce to a simmer.
Add vinegar to the simmering water.
Crack the first egg into a small measuring cup.
Gently ease the egg into the water.
Cook for 4 minutes.
Use a slotted spoon to remove the egg from the water.
Repeat with the remaining eggs.
Top each toast with the mushroom mixture.
Carefully place poached egg on top.
Add crispy pancetta pieces and slices of cheddar cheese.
Garnish with pine nuts, chives and freshly ground pepper to taste. Serve immediately.