Delicious forest food - Sandwiches with chanterelles, bacon and poached eggs
As autumn approaches, the season for some of the best the forest has to offer also begins.
Ingredients
- 2 skiver country bread
- 2 pcs poached eggs
- 6 skiver bacon
- 15 pcs chanterelles
- 2 pcs shallots
- 2 tbsp butter
- salt and pepper
Chanterelles have a delicious taste, nice color and a consistency that is perfect when you treat it properly. This recipe combines few flavors and lets all the ingredients shine, but the big star is the Chanterelle. A crispy bread, perfectly fried chanterelles, crispy bacon and to make the sandwich perfect; a poached egg. The liquid egg yolk becomes the sauce that binds all the flavors together. So incredibly simple, and so incredibly good !!
Step 1
Start by finding a frying pan and add a very small blob of butter. Heat and fry bacon in whole slices. When the bacon is fried, prepare the rest of the food. Cut up a large slice of country bread per person to eat. Clean and cut two small shallots and clean and dry the mushrooms.
Step 2
When the bacon is a little over half-cooked, I take it out of the pan and place it on the cutting board. It is easier to cut small bacon pieces when they are slightly fried and we have got some delicious fat in the pan we are going to fry the bread in. Put the country bread in the frying pan and bake until they have a golden and nice color.
Step 3
When the bread is done, I put back the bacon I have finely chopped together with the shallots and fry until it has a nice color and is completely crispy. When the bacon is done, put it in a small bowl or similar until the rest is done.
Step 4
Now you are going to fry the chanterelles and here there are many who do a lot of strange things :-) The best way to fry mushrooms is in a dry pan with a fairly high heat. I start with a dry pan and put in the chanterelles, move the pan often so nothing burns. In this way, you get the fungus to lose some of its moisture and are ready to absorb new good flavors. After 2-3 minutes on high heat, I take in about 1 tablespoon of real butter and plenty of salt and pepper. Turn down the heat and cook for 3-4 minutes. Taste the mushrooms along the way so you are sure that it will be cooked perfectly!
Step 5
Now it's time to poach eggs. This is a way to boil the egg together with a little vinegar and salt without the shell. Of course, it works to boil the egg soft-boiled and pick off the shell. But it is not so difficult to poach eggs. Find a large pan and fill halfway with water. Add 3 tablespoons vinegar and a little salt. Bring to the boil and lower the heat to just below boiling point. Put the egg in a separate glass and find a whisk. When the water has the right temperature, you stir the water a little so you get a small "vortex" in the water. This causes the egg to collect when the water calms down again. Place the egg with a specific motion in the center of the vortex and wait. Let the egg simmer for about 4 minutes. Take up with a hollow ladle and put on some paper so the water drains off. You can see some more pictures about posing here Eggs Benedict - Perhaps the world's best breakfast!
Step 6
Now all that remains is to put together the sandwich. Start by placing the baked bread on a plate or foil. Fill well with chanterelles, add the crispy bacon and finish with the egg on top. Feel free to garnish with herbs if you have it and grind over a little black pepper. Then this fantastic sandwich is ready for serving. Good luck.
