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