Taken from Moorish by Ben Tish (Bloomsbury Absolute, £26). Photography by Kris Kirkham.

Poached Eggs, Lettuce, Grilled Mushrooms and Jamon Iberico


Another spin on the classic Spanish “jamon and eggs”. I like to use a griddle pan (or better still a bbq) and grill the meaty king oyster or porcini mushrooms for an almost meat like quality.

The grilled lettuce is a nice addition here- its widely over looked that the more robust and sturdy lettuces can be cooked and the results are lovely. A selection of bitter leaves and sweet gem lettuce makes a delicious mix.

Serves 4

  • 4 free range eggs
  • 200g meaty king oyster or porcini mushrooms- trimmed and wiped clean of any dirt and debris
  • I head red chicory- stalk trimmed
  • 1 head yellow chicory
  • 1 large head of baby gem-stalk trimmed
  • 1-tablespoon sweet sherry vinegar
  • 2-teaspoon fresh rosemary leaves
  • 2-teaspoon pine nuts- toasted
  • 1 clove garlic, peeled and finely chopped
  • 40g thinly sliced jamon iberico de bellota
  • Sea salt, black pepper and olive oil for cooking


  • Cut the mushrooms in half lengthwise and check again they are clean- a quick wash under is ok but try not to leave them too long or they will soak it up like a sponge.
  • Toss the mushrooms with olive oil and seasoning.
  • Heat a griddle pan to medium hot and cook the mushrooms until nicely charred and tender on both sides and then transfer to a bowl (whilst hot) along with the chopped garlic, rosemary, the vinegar and a splash of olive oil. toss the mushrooms’ through and leave to marinade at room temperature for at least 20 minutes.
  • Break the leaves of the lettuces out and transfer to a bowl with seasoing and olive oil. cook them briefly on a hot griddle pan to wilt and lightly char- youll need to do this in 2-3 batches. Transfer to a plate to cool.
  • Set a deep pan of water to a simmer and add a splash of vinegar. Carefully drop the eggs in a cook until soft poached- longer if preferred.
  • Divide the wilted lettuce between plates and then spoon over the mushrooms with some of the marinade and then top with the eggs, toasted pinenuts and slices of the jamon. A perfect brunch.