烤藜麦粥和黑色小号蘑菇

在一个小锅中，融化了1汤匙黄油。加入一半的葱和藜麦，用中等热量煮熟，搅拌，直到藜麦浅褐色且湿透，大约4分钟。加入鸡肉和牛奶，煮沸。用低火盖上锅盖，直到藜麦变嫩，大约15分钟。

一次将5汤匙黄油加入藜麦，一次搅拌，直至奶油。加入guda并搅拌直至融化并完全合并。用犹太盐和胡椒粉调味藜麦粥，并在非常低温下保持温暖。

In a medium skillet, melt the remaining 2 tablespoons of butter. Add the remaining shallots and cook over moderate heat until softened, about 3 minutes. Add the mushrooms, season with kosher salt and pepper and cook over moderate heat until the mushrooms are tender, about 8 minutes. Add the Cognac and cook until evaporated. Cover the skillet and remove from the heat.

同时，将大量的深水煎锅带到中等热量中。加入醋。一次将一个鸡蛋打成一个小碗，然后小心地将它们滑入沸腾的水中。用中等热量煮鸡蛋，直到凝固白色，但蛋黄仍然略微流鼻涕，大约5分钟。用开槽的勺子小心地将荷包蛋从水中提出，然后转移到纸巾上。污点干燥。

Spoon the mushrooms into shallow bowls and top with the quinoa porridge. Top with the eggs and garnish with the chives. Sprinkle with Maldon salt and serve right away.