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Mushroom and Cheese Brioche

Easy, Moderate, Complex

Yields: 6 servings

Nota :



  1. For the mushroom and cheese brioche, cut the brioche into one-inch cubes.
  2. In a large bowl, whisk together the milk and eggs.  Season with salt and pepper.  Add the diced brioche, truffle peelings and chopped thyme to the bowl.  Cover with plastic wrap and place in the refrigerator for 4 hours or overnight.
  3. In a skillet over medium-high heat, sautée the morels, button and oyster with the shallots for 2 minutes. Season with salt and pepper. Add half gruyere cheese to brioche mixture, then add mushroom and shallots to brioche and cheese mixture.
  4. Preheat the oven to 350 ˚F (180 ˚C).  Pour the bread pudding mixture in an oven-baked dish.  Add the remaining cheese. Season with salt and pepper.  Bake for 45 minutes or until puffed and golden brown. 
  5. For the poached eggs, fill a saucepan with 3 inches of cold water, add a pinch of salt and bring to a boil.
  6. As the water reaches boiling point, reduce the heat and allow the water to simmer.
  7. Add 1 tablespoon of vinegar to the water.  Swirl the water around.
  8. Break the eggs into a small plate or bowl and slide it into the water with care, holding the plate as near to the water as possible before allowing the egg to slowly slip into the water.
  9. For the more experienced cooks, break the egg above the pan and let it slip straight into the water.
  10. Once the eggs are in the water, you can help shape it using a spoon or spatula. Let the eggs cook for 3 – 3½ minutes, allowing for the size of the egg and the preferred doneness of the egg yolks.
  11. Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper. Trim any stringy or dangling bits with a knife or scissors if you wish.
  12. Serve the poached egg on top of the truffle bread and garnish with a little bit of microgreens