[serves 4]

INGREDIENTS

4 large organic eggs

1 bottle Rioja Crianza or other Spanish wine (not too expensive)

4 cup hand-torn maitake mushrooms

1/2 cup sherry vinegar

1 1/2 cup extra virgin olive oil

1/4 cup raisins

1 medium yellow onion, thinly sliced

4 cloves garlic, thinly sliced

1 small carrot, peeled and very thinly sliced

2 T toasted coriander seeds

1 T grainy mustard

1/2 t ground cinnamon

1 t black pepper

2 T kosher salt

1/4 lb. Manchego cheese, cut into 4 thin slices

2 T butter

1 bunch Italian parsley, chopped

2 slices whole wheat bread

Salt, to taste

METHOD [for escabeche]

Bring salted water to boil in medium pot and blanch mushrooms for 45 seconds. Remove mushrooms with slotted spoon and lay out on cookie sheet to cool. While they are cooling, add 1/4 of olive oil to pan and sauté carrots for 2 minutes over low heat. Add onions and garlic; continue to sauté for 2 more minutes until onions and garlic are soft, but not brown. Add spices, mustard and raisins and bring mixture to boil. Simmer for 3 minutes and add 1 Tbl. kosher salt. Place mushrooms in bowl and pour mixture over mushrooms. Cover loosely with plastic wrap and leave at room temperature.

METHOD [for toast points]

Cut crust off bread. Cut each slice into 2 triangles. Melt butter in pan, lightly toast bread and reserve.

METHOD [for poached eggs]

Pour wine into pot and boil to cook off alcohol (about 3 minutes). Fill empty wine bottle with water and add. Bring to light simmer. Lightly swirl the liquid to make a gentle whirlpool and add each egg slowly to the water. After about 30 seconds, give another stir to ensure the eggs are not on the bottom (you want them cooking while suspended for the best poached eggs). The eggs should cook for 2-3 minutes or until the whites are fully set but the yolks are still runny.

ASSEMBLY

Place a toast point in the bottom of bowl. Top with a slice of cheese. Spoon 1/4 of mushroom mixture (room temperature or hotter depending on preference) over the toast. Place a poached egg on the mushrooms. Top with a sprinkling of salt and chopped parsley.