- Serves: 4
- Preparation: 30 minutes
- Cooks In: 45 minutes
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Ingredients
Method
For the parmesan royale; Preheat the oven at 95°C fan forced. Mix all the ingredients together, season with salt and pepper. Strain through a fine sieve. Pour two tablespoon of the royale in your serving bowl, it should be a small deep bowl. Cook for about 20-30 minutes or until set like a crème brulée, remove from the oven and set aside to cool.
Increase the oven to at 160°C fan forced. Brush both sides bread with a little of the olive oil and bake in the oven for 8-10 minutes or until golden and crispy. Set aside to cool.
For the vinaigrette; Whisk the mustard and vinegar together until well combined, Add oil slowly, whisking to emulsify. Season with salt and pepper.
Wipe the mushrooms clean with paper towel, and slice the mushrooms. Heat a frying pan over medium-high heat, add 1 tablespoon of olive oil and sauté the mushrooms until nicely caramelised, season with salt and pepper and transfer to a bowl. Combine the salad, chopped herbs and French shallot, pour over the vinaigrette and toss well.
To serve, pile the mushroom and salad onto the parmesan royale, break the soft boiled egg in half and place ontop of the salad with shaved parmesan and croutons.
Ingredients
Directions
For the parmesan royale; Preheat the oven at 95°C fan forced. Mix all the ingredients together, season with salt and pepper. Strain through a fine sieve. Pour two tablespoon of the royale in your serving bowl, it should be a small deep bowl. Cook for about 20-30 minutes or until set like a crème brulée, remove from the oven and set aside to cool.
Increase the oven to at 160°C fan forced. Brush both sides bread with a little of the olive oil and bake in the oven for 8-10 minutes or until golden and crispy. Set aside to cool.
For the vinaigrette; Whisk the mustard and vinegar together until well combined, Add oil slowly, whisking to emulsify. Season with salt and pepper.
Wipe the mushrooms clean with paper towel, and slice the mushrooms. Heat a frying pan over medium-high heat, add 1 tablespoon of olive oil and sauté the mushrooms until nicely caramelised, season with salt and pepper and transfer to a bowl. Combine the salad, chopped herbs and French shallot, pour over the vinaigrette and toss well.
To serve, pile the mushroom and salad onto the parmesan royale, break the soft boiled egg in half and place ontop of the salad with shaved parmesan and croutons.
