香菇煮蛋意粉Mushrooms Spaghetti with Poached Egg

【材料】
A:鸡蛋1粒
B:橄榄油40毫升、大葱茸20克、蒜茸5克、鲜菇片克、灵芝菇片15克、松菇15克
C:鸡高汤150毫升
D:意大利面条170克（根据包装指示煮熟）、洋莞荽茸1克

【调味料】
日本酱油10毫升、盐和胡椒粉适量

【做法】
1.锅内煮滚水，打入鸡蛋煮熟备用。（图1）
2.起锅热橄榄油，把材料B 炒至出味。（图2）
3.加入鸡高汤及调味料煮至滚。（图3）
4.再加入意大利面条，煮至满意程度即可盛入碟子里。（图4）
5.把水煮蛋放在意大利面条上，再撒上少许胡椒粉及洋莞荽茸即可享用。

【Ingredients】
A:1nos egg
B:40 ml olive oil, 20g chopped onion, 5g chopped garlic, 15g sliced shitake mushroom, 15g sliced eryngii mushroom, 15g shimeji mushroom
C:150ml chicken stock
D:170g spaghetti (Cooked according to package instructions), 1g chopped parsley

【Seasoning】
salt and pepper powder to taste

【Method】
1.Prepare an poached egg, remove from boiling water and set aside.(pic 1)
2.Heat up a frying pan, add in olive oil and stir fry ingredients B until flavoured.(pic 2)
3.Add in chicken stock and bring it to boil.(pic 3)
4.Add spaghetti and stir fry until perfection. Then place on a plate gently.(pic 4)
5.Place poached egg gently on top of spaghetti, and sprinkle with pepper powder and chopped parsley, ready to serve.