Why is it that if you knock up some mushrooms on toast at home, even if you go the bother of popping a poached egg on top, it doesn't look or taste like the sort of thing you'd find in a restaurant?
It's all in the details as we found when we followed Pier Eight Executive Chef, Oliver Thomas's how-to video guide.
Replace the sliced white for luxurious buttery brioche and you're on the right track. Add some chestnut and oyster mushrooms to the button mushrooms for variety and texture and some finely chopped herbs will give the dish a final lift.
As for the poached egg, the video guide showed us how to do it perfectly without any of Delia's mumsy lecturing. Nothing says quality like the slo-mo oozing of a golden yolk, almost a foodie cliché but such a delicious one.
Did we get it right? Watch our own how-to video for making Mushrooms on Toasted Brioche with Poached Egg and find out.
Pier Eight Mushrooms on Toast from Manchester Confidential on Vimeo.
If you can't face the washing up, why not book a table at Pier Eight and let them do the hard work for you?
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