Girolles are the same as chanterelle mushrooms (looked this all up) and Vasterbotten cheese is made from that region in Sweden, but has equivalency with cheddar. (I’m wondering if it has to be hard cheese, because otherwise, I would also like to suggest the harder variety of soft, yellow scamorza (Italian soft cheese that comes white or light yellow).
My first attempt at cooking a 63C egg didn’t work too well, as I tried to multitask and wasn’t paying attention the whole time. Big mistake. Huge. So instead I poached eggs. And served it with butter-fried girolles, Västerbotten cheese and toasted hazelnuts. It was delicious but I still dream of perfecting that 63C egg and serve it with girolles. I mean, is there anything better than a runny egg yolk with garlicky mushrooms?! I don’t think so.
Listening to my favourite food podcast (in Swedish) I learnt a new way to toast nuts, in the oven. So much better than in a dry frying pan. It will change your life. I promise. All you need to remember is 150C for 15 minutes.
Poached egg with girolles, Västerbotten cheese and toasted hazelnuts, serves 2
2 fresh eggs
a splash of vinegar
200 g girolles
1 tbsp butter
1 garlic clove, chopped
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