- Sauté the mushrooms in the olive oil with the garlic blossoms. Add the fresh chopped herbs, lemon juice and cheese. Set aside.
- Poach the eggs for 3 to 5 minutes, remove the egg white filaments and keep warm.
- Brush the slices of bread with oil and grill them in the oven for a few minutes. Garnish with the sautéed mushrooms.
- Set a poached egg on top of each bread slice, garnish with sorrel and serve immediately!
A recipe by MPM’s resident chef, Nicole Anne Gagnon.