Soft-boiled egg, porcini

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

I love the look of the egg from the coals, great character and flavour. Marble has added so many techniques to our repertoire with the inclusion of fire, smoke and coals.


Soft-boiled egg in coals

  • 8 fresh jumbo eggs – 1 per serving
  • ice water

Porcini mushrooms

  • 240 g porcini mushrooms – 30g per serving
  • olive oil

Grilled baby gem lettuce

  • 4 (about 80 g) baby gem heads lettuce10 g per serving
  • olive oil – for brushing
  • 2 avocados – each quartered
  • 120 ml sherry dressing15 ml per serving
  • 80 g hollandaise sauce – 10g per serving
  • 24 g parmesan shavings – 3g per serving
  • 16 leaves washed buckwheat – 2 per serving


Add the eggs to a pot with cold water to cover. As the water starts to boil, time the eggs for 4 minutes. Chill in ice water and peel. Reheat the eggs on the coals as you need them.

Slice the porcini mushrooms lengthways. Score, dress in olive oil, then grill.

Wash the lettuce and halve each. Brush with olive oil and grill face down.

Place the quartered avocados on a tray in a wood-fired oven until slightly blackened and blistered. You could also do this on the hottest grill setting in your oven.

Essentially, you are making a warm salad – arrange the ingredients as desired on each plate, and add 10 g of hollandaise sauce on the side. Finish each plate with 3 g parmesan shavings and 2 buckwheat leaves.