2 local farm eggs (or from your back yard chicken)
2 slices brioche or other rich bread, cut 2”x2”, toasted
1 large sunroot (Jerusalem artichoke), scrubbed and diced
1 Tbsp butter
4 oz wild mushrooms, (trumpets, chanterelles, hedgehogs), cleaned
10 leaves flat leaf parsley
1 leaf tarragon
to taste salt & pepper
to garnish onion flowers (or chive blossoms/garlic flowers)
to garnish chicken stock reduction* (optional)
Bring a small pot of water to a boil. Lower eggs gently with a slotted spoon into the water. Cook eggs for 5 – 6 minutes depending on size. Remove from water and peel.
While eggs cook, toast bread in oven until golden. Heat butter in small saute pan until just golden and add the diced sunroot.
Cook quickly until just tender (1.5 minutes) and add mushrooms, salt and pepper. Saute until mushrooms are just cooked and toss in herbs. Spoon immediately onto plate and top with toast and egg. Finish with a chicken stock reduction sauce if desired and top with spring onion flowers.
Chicken Stock Reduction
5 lb. chicken backs and necks, roasted
2 carrots, peeled and chopped
2 onion, peeled and chopped
2 celery stalks, sliced
2 sprigs thyme
2 bay leaf
Cover bones with cold water and bring to a simmer. Skim and add vegetables. Simmer for three hours. Strain and reduce to thick syrup consistency.