Elderberry Wine-Poached Hen Egg with Sweet Onions, Autumn Truffles & Hedgehog Mushrooms, Crispy Waberthwaite Ham

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

By Andrew Pern

Published 2008

  • About

The inspiration for this deep, earthy starter comes from the classic Burgundy dish “Oeufs en Meurette” which is poached eggs in red wine. This is given a revamp using homemade elderberry wine which gives a wonderful deep colour to the egg white (especially if pre-poached and then stored in the cooled cooking liqueur). The Hedgehog mushrooms are also known as “Pied de Mouton” (Sheep’s Foot), on the Continent. These need the small gills brushing off so they don’t come off into the sauce. The