Recipe of the week: Forest mushrooms, wilted chard leaves & poached hen’s egg on toasted sour dough

Relax and enjoy this easy brunch recipe from Harbour Hotels Chef Director Alex Aitken this bank holiday weekend

Here at Stanwells we love our food as much as we love our fashion, so we’ve teamed up with Harbour Hotels Chef Director Alex Aitken to provide you with our favourite recipes of the moment. Get ready for the ultimate bank holiday brunch recipe that is sure to fill your kitchen with tempting aromas this weekend…


25g Butter

200g wild mushrooms

1 shallot finely diced

1 x clove garlic finely minced

Handful of swiss chard – stems blanched and leaves shredded

Dash double cream

Chopped parsley

4 x slices sour dough toast

1 x whole garlic clove split

Drizzle extra virgin olive oil


·      Drizzle the sour dough toast with olive oil and rub with the split clove of garlic, lightly toast in a non-stick pan

·      In the same pan add the knob of butter, once hot and foaming lightly, saute the shallot and garlic then add the mushrooms and season

·      If you need to, add a little more butter to the mushrooms during cooking

·      Once cooked toss through the chard leaves and stems, add the dash of cream and bring to the simmer

·      Add the chopped parsley and check the seasoning, serve on top of the toast and top with the poach egg

It really is that easy! Why not share your brunch pictures with us on Facebook, Twitter or Instagram to get involved with the bank holiday fun?

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