Poached Egg and Chanterelle


Preparation info

  • Difficulty


  • Serves


Appears in

Wild Food

By Roger Phillips

Published 1986

  • About


  • 12 chanterelles
  • cups (340 g) of bacon chopped into small stripss
  • 4 shallots or 1 large onion, chopped
  • paprika, pepper and salt
  • 4 eggs
  • salad
  • rocket or radicchio leaves as you wish


Cut the chanterelles into small pieces but try to keep a semblance of their shape. Fry the bacon in a little light oil until it releases most of its fat then add the shallots. When they have softened toss in the mushrooms dusted with paprika. Cook rapidly for about 4 minutes, and then check for pepper and salt.

At the same time poach 4 eggs. My mother Elsie’s method, which works well, is to bring the water to a boil in a frying pan then add the eggs gently and turn off the heat so they never actually boil.

Prepare the salad leaves on dishes, ready to add the egg and mushrooms. I used different leaves for all four of us for fun: I loved the rocket one, but the radicchio looked the most striking.