Baked field mushroom with a poached duck egg

Serves 4

Place the poached duck egg in the centre of the mushroom and serve (JASON LOWE)

4 large field or Portobello mushrooms
A couple of knobs of butter, softened
4 duck eggs

For the crust

1 small onion, peeled, halved and finely chopped
2 cloves of garlic, peeled and crushed
A couple of good knobs of butter
50-60g fresh white breadcrumbs
2tbsp chopped parsley
Salt and freshly ground black pepper

Pre heat the oven to 200C/gas mark 6. First make the crust: melt the butter in a pan and gently cook the onion and garlic for 2-3 minutes until soft.

Remove from the heat and transfer to a food processor with the breadcrumbs and parsley. Season and blend for just a few seconds until well mixed.

Place the field mushrooms on a grill tray, rub over the butter and season, then cook for about 3-4 minutes on each side. Turn the mushrooms dark side (gills up) and spoon over the crust. Bake for about 10-12 minutes or until the crust is golden. Meanwhile, poach the duck eggs and drain on kitchen paper, then place one in the centre of each mushroom and serve.