Forager’s Eggs – on the beach


This is a simple dish inspired by the Gypsy eggs of Andalucia, which we decided to name Forager’s Eggs. A light umami rich buttery broth made with freshly picked chanterelles (Cantharellus cibarius), seasoned with Mark’s homemade dashi-inspired powder (ground up dehydrated laver seaweed with dried ceps).  The dish is finished by cracking two free range eggs into it, left to lightly poach in the broth. All cooked in one pan on a camping stove.


  • 200-300g of chanterelles
  • 75g salted butter
  • 10 turns freshly ground pepper
  • 600 mls mineral water
  • 2 free range eggs
  • A large pinch of Mark William’s dashi powder. This can be replaced by Mara dried seaweed powders found online (optional).
  • Hebridean salt to finish

Craig Grozier - the foraging chef.

Chef Craig Grozier cooks up chanterelles and free range eggs poached in a delicious foraged broth at Port Ban.

Method :-

  1. Melt the butter over a medium heat in a deep frying pan and add the mushrooms till they give up their juices( this is the base of the broth)
  2. Add the water and the dashi or seaweed – taste for seasoning and simmer for a few minutes untill all flavours combine.
  3. Crack the eggs directly into the broth and simmer covered with a plate or another pan (or whatever is available) for 3-4 minutes till the whites are set and the yolks are still runny.
  4. Serve with good quality bread, ideally sourdough.

Eat directly from the pan.

With thanks to Mark Williams; Galloway Wild Foods

more features

Due to regulations in your own country of residence, you cannot access this website

By entering you accept the use of cookies to enhance your user experience and collect information on the use of the website. Find out more