Chef Proprietor Emily Watkins of The Kingham Plough, shares with us her recipe for crisp egg with sautéed mushrooms with watercress sauce on a bed of grated truffle – made with Wellocks’ exclusive CackleBean eggs.

Chef Emily Watkins’ Crisp egg with sautéed mushrooms
Serves 1


  • Watercress Sauce
  • Picked watercress (large leaf variety), 500g
  • Water, 1ltr
  • Seasoning
  • Crisp Egg
  • White wine vinegar for the pan
  • Panko crumbs
  • Plain flour
  • Arlington White eggs, 2
  • Sauteed Mushrooms
  • Butter, 100g
  • Garlic, 2 cloves
  • Chanterelles and trompettes, 150g picked and washed
  • Flat leaf parsley
  1. Watercress Sauce
    Prepare an ice bath.
    Bring a pan of water to the boil, seasoned with salt. Drop in the watercress and cook until it is tender.
    Strain off the watercress, reserving 200ml of the liquid.
    Place the watercress and hot liquid in a blender and blend until a very smooth puree.
    Pour into a bowl and set over the ice bath.
    Stir with a spatula until chilled.
  2. Crisp Egg
    Prepare an ice bath.
    Place a large saucepan of water on with 1 tbsp of white wine vinegar per litre of water.
    Poach the eggs one at a time.
    Refresh in the ice bath.
    When chilled, carefully remove from the water and dry on a paper towel.
    Pane the eggs.
  3. Sauteed Mushrooms
    Melt the butter in a pan on a high heat.
    When foaming, add the garlic, sauté until fragrant and then add the mushrooms.
    Season and cook quickly.
    Add a couple of tablespoons of water to emulsify the sauce.
  4. To serve
    Place the watercress sauce on a bowl plate, then add the mushrooms. Lastly place the egg on top with some freshly grated truffle.